In your stand mixer bowl add the butter, powdered sugar and vanilla. Mix on low until evenly incorporated. Turn mixer off.
In a separate bowl combine the flour, salt, lavender and lotus. Turn your mixer on low and add the flour mixture in slowly until evenly distributed. Add the milk, then mix until the dough starts to stick together. It should be fully moistened but still slightly crumbly.
Turn the dough out onto a clean counter and use your hands to gently bring any loose bits together. Shape the dough into a disk and cover in plastic wrap. Refrigerate for a minimum of 30 minutes.
Line a large baking sheet with parchment paper while the dough chills.
Turn your chilled dough out onto a lightly floured work surface. Dust the top of the dough with flour as well as your rolling pin. Roll the dough out to approximately ¼" thick.
Use your preferred cutters to cut out desired cookie shapes. If making a “window” style cookie make sure to cut out the center of the cookies as well with a smaller cookie cutter. If you are making a pressed flower cookie place the flowers on top of the dough and gently roll over them with your rolling pin to press them into the dough.
Place each cookie 1-2" apart on the parchment lined baking sheets. Place the cookies in the fridge for an additional 30 minutes to chill before baking.
Preheat oven to 350° while the cookies chill.
Bake the cookies for 10-12 minutes or until cookie are just set but the edges haven’t began to darken yet.
Cool the cookies for 10 minutes in the pan before transferring to a wire rack to finish cooling completely.
For a window style cookie - lay your baked window style cookies out onto a clean piece of parchment paper. Place dried/pressed flowers in the center of each window. Prepare the isomalt per the package instructions. Spoon a teaspoon (or more if needed) of the liquified isomalt into the center of each cookie. Work quickly and carefully before isomalt hardens. Allow to cool 20 minutes before attempting to remove cookies from parchment. Enjoy!
