Preheat your oven to 350°F (175°C) and prepare your baking sheets with parchment paper.

In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy, about 3 minutes.

Mix in the lemon zest, dried culinary lavender, and vanilla extract until well incorporated.

In a separate bowl, whisk together flour and salt before gradually mixing it into the wet ingredients until just combined.

Roll small portions of dough into 1-inch balls and place on the prepared baking sheet.

Create indentations in each dough ball using your thumb.

Bake in the preheated oven for 12-14 minutes or until edges are lightly golden.

Allow cookies to cool for 5 minutes and fill the thumbprints with lemon curd.

Transfer to a wire rack to cool completely and dust with powdered sugar before serving.