In the bowl of an electric mixer with the paddle attachment, cream together the butter, sugar, and extracts. Whip until light and fluffy.
Next, add the flour, salt and dried lavender buds and mix until completely combined. The dough should be soft and easy to handle. If the dough is still sticky, add a little more flour 1/8 cup at a time until you can form a dough ball without it sticking.
Divide the dough into two balls. Flatten into a disc, wrap with plastic or wax paper and chill in the refrigerator for about one hour. You can speed up chilling time by placing the dough into the freezer for 20 to 30 minutes.
Preheat oven to 325° F degrees. On a lightly floured surface, roll out dough to about to 1/4-1/2 inch thickness depending on preference and then cut cookies out using the cookie cutter of your choice. Place on an ungreased cookie sheet (parchment paper is okay).
Bake 10-13 minutes or until cookies are gently browned around the edges. Allow to cool on a rack. Enjoy!