Preheat your oven to 350°F (175°C). In a large mixing bowl, beat 1 cup of softened unsalted butter and ¾ cup of powdered sugar together until light and fluffy, about 3 minutes.

Mix in the zest of one lemon, 1 tablespoon of finely ground dried culinary lavender, 1 teaspoon of vanilla extract, and ½ teaspoon of almond extract into your butter-sugar mixture.

In a separate bowl, whisk together 2 cups of all-purpose flour and ¼ teaspoon of salt. Gradually add to the wet ingredients while mixing on low speed until just combined.

Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet, spacing them about 2 inches apart. Press a deep indentation into the center of each with your thumb.

Bake the cookies in your preheated oven for 12-15 minutes, or until the edges are just golden brown.

While the cookies are still warm, carefully fill each thumbprint with lemon curd, using about ½ teaspoon for each.