Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat
In a mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy
In a separate bowl, sift together the all-purpose flour and cornstarch. Stir in the dried culinary lavender buds
Gradually add the dry ingredients to the creamed butter and sugar mixture, mixing until a dough forms. Be careful not to overmix
If using cannabis-infused butter, add it to the dough and mix until evenly distributed. If using cannabis tincture, add it to the dough and mix well
On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use cookie cutters to cut out shapes, or simply slice the dough into squares or rectangles
Place the cookies onto the prepared baking sheet, spacing them about 1 inch apart. If desired, sprinkle the tops of the cookies with additional granulated sugar for added sweetness and sparkle
Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are lightly golden brown
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely
Once cooled, store the Cannabis-Infused Lavender Shortbread Cookies in an airtight container at room temperature for up to one week