If using a stand mixer, use paddle attachment; if using a hand mixer, use beater attachment to mix sugar, butter, and salt on medium speed until light and fluffy and ingredients are well incorporated, for about 5 minutes.

Reduce speed to lowest setting and add eggs and yolks, one at a time. Next add vanilla extract, lavender buds, and lavender extract and mix until just incorporated, for about 15-30 seconds.

If using a hand mixer, this entire step can be done by hand, otherwise continue using paddle attachment. Working in batches, add 4 cups of flour and mix just until incorporated – no need to over-mix. Turn the dough onto a floured work surface and knead by hand to ensure that flour is fully incorporated. Roll into two equal sized balls, then flatten slightly by hand. Cover well in an airtight container and refrigerate until completely firm, for at least 45 minutes or overnight if time permits.

Once dough is ready, roll out one ball on a lightly floured surface until it is about ¼-inch thick. Using a cookie cutter, cut as many cookies as you can, as close as possible to one another, to avoid wasting dough. Re-roll excess dough and continue this process until you use it all, then move onto the second batch of dough.

Place cookies onto a lined baking sheet and stamp personal messages and / or press several flower petals onto each one. If flowers are not sticking, you can lightly brush water onto the area where you will be placing each petal with your fingertip.

Next, put cookies in the freezer for at least 45 minutes. At this point, you can store cookies in an air-tight container until you’re ready to bake them, with wax paper in between each layer.

When ready to bake, heat the oven to 350 degrees and sprinkle each cookie lightly with sparkling sugar and bake small cookies for about 8 minutes for a softer texture and for 12 to 15 minutes for crunchy cookies. Time varies by oven.

If gifting, place 3 to 5 cookies in a clear cellophane bag tied with twine and a sprig of lavender or a cute gift tag.