Cream together 1 cup of softened unsalted butter and 1 cup of powdered sugar in a large mixing bowl using an electric mixer on medium speed for about 3 minutes.

Add 1 tablespoon of lemon zest, 2 teaspoons of finely ground dried culinary lavender, 1 teaspoon of vanilla extract, and optional 1 teaspoon of almond extract to the mixture, and mix on low speed until combined.

Gradually add 2 cups of all-purpose flour and a pinch of salt, mixing gently until just combined.

Scoop tablespoon-sized portions of dough, roll into balls, and place on a parchment-lined baking sheet, pressing down in the center of each ball to create an indent.

Preheat your oven to 350°F (175°C) and bake the cookies for 12-15 minutes, or until edges are lightly golden.

Cool cookies for about 5 minutes on the baking sheet, then fill the indents with lemon curd while still warm.