• Preheat oven to 375℉.
• Place the lavender buds in a small ziplock bag. Use a rolling pin to crush the lavender into a mostly fine powder. There will still be some large pieces of plant matter.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed.
• Add the sourdough starter, salt, vanilla extract, and crushed lavender. Continue to mix until fully combined.
• On low speed, slowly add the flour. Mix until fully combined.
• Transfer the dough to a work surface and roll it into a long cylinder measuring about 12 inches long.
• Sprinkle the remaining 3 tablespoons of sugar along the long edge of the cylinder and roll the dough to coat all sides.
• Use a sharp knife to cut the dough into approximately ⅓" discs.
• Transfer to prepared cookie sheet and bake for approximately 12-15 minutes or until the edges are slightly golden.
• Allow the cookies to cool in the pan for 5 minutes and transfer to wire rack to cool completely.

To Make the Glaze

• In a small bowl, mix the water with the lavender buds. Microwave the mixture for 10 seconds to warm it. Allow to infuse for 15 minutes.
• Strain the lavender buds from the infused water and add the water to a separate small mixing bowl.
• Add the honey, melted butter, ube powder (if using ) and powdered sugar and whisk to combine. If needed, thin the glaze with up to ½ tablespoon of additional water.
• Place a sheet of parchment paper under your wire rack to catch the excess glaze.
• Dip half of each cookie in the glaze and return to the drying rack. Sprinkle with a few extra lavender buds for garnish if desired.
• Allow the glaze to completely set before serving.