Line two half sheet pans with silpats or parchment (see note). Set aside.

In a medium bowl, combine the dry ingredients (flour, espresso powder [see note], baking powder, and salt). Set aside.

In the bowl of a stand mixer, combine butter and sugar. Beat until light and fluffy (at least three minutes) Scrape down the sides of the bowl as necessary.

Add the egg and vanilla bean pate (see note) and mix to combine. Gradually add the dry ingredients, mixing until just incorporated.

Turn the dough out onto your work surface and divide in half, shaping each half into a disc about 1 inch thick. Wrap each disc and place in the refrigerator to chill for at least one hour.

Once chilled, working with one disc of dough at a time, roll the dough out to about ¼" thickness on a lightly floured surface.

Cut the dough into your desired shapes (I chose a 2.75-inch round cutter, see note). Place the cut-outs on the prepared baking sheets, and place in the freezer for at least 30 minutes before baking.

Preheat the oven to 350° F. Bake the cookies 8-10 minutes, turning the cookies around in the oven halfway through to help ensure even baking. Allow the cookies to cool on the pan for at least 10 minutes before removing to a wire rack to cool completely.

In the bowl of a stand mixer, beat the butter until smooth. Add the honey, lavender paste (see note), and salt. Mix to combine.

Gradually add the sifted powdered sugar and mix until incorporated. Add the milk and beat to combine. If the buttercream is too thick you can add a little more milk. If too thin, you can add a bit more powdered sugar until you reach the desired consistency.

Once the cookies are completely cool, frost with the buttercream. Sprinkle with dried lavender, if desired.

The cookie dough will keep, well wrapped, in the refrigerator for a few days, or for up to six months in the freezer. Once baked, they're good for about three days in an airtight container on your counter.For longer storage, bake them, cool them, and store in an airtight container in the freezer for up to six months! Just thaw the cookies in the refrigerator overnight, then frost them.Enjoy!