First, heat the first measures of water and sugar to a boil until the sugar dissolves. Add lavender and let the mixture cool to room temperature. Strain out the lavender. In a pitcher, add lavender infusion to second measure of water and lemon juice. Stir and add more sugar to taste. Chill and serve lemonade over ice.
Cream shortening, sugar and eggs together, add sour cream and vanilla. Stir in sifted dry ingredients including flowers. Cover with plastic wrap and chill overnight in refrigerator. Drop by tablespoon on greased cookie sheet and bake 12-15 minutes at 350°F oven or when cookies are light brown & spring back when touched. Keep dough in refrigerator while baking. Cool on rack immediately.
When cool, use butter knife to ice the cookies. Store in plastic bins in a cool place.
Makes a soft cookie
NOTE: if the color of lavender doesn't leach into the icing you can add a drop of red and blue food coloring