Preheat oven to 325 degrees.

Cream the buttery spread and gradually add the confectioners sugar. Mix well.

Mix in flour, starting with 2 cups and increase up to 3 cups until dough can be easily handled and comes together.

Add dried lavender and mix on low speed of mixer or by hand until lavender is well incorporated.

Turn dough out onto lightly floured surface and roll out to approximately 1/2 inch thick.

Cut with round cookie cutter and place on parchment lined baking sheet.

Bake 20 to 25 minutes, until edges are very lightly golden. Do not over bake.

Remove from oven and transfer to wire rack to cool.