Cream together the butter and sugar until light and fluffy. Add the eggs, lavender extract, and 1 TB of heavy cream, blending well.

In a separate bowl, sift together the flour, baking powder, nutmeg, corn starch, and salt. Add gradually to the creamed mixture.

Chill until firm enough to roll ~ 1 hour. You can also form a ball, wrap in plastic wrap, and put in the freezer for about 30 minutes to firm it up more quickly.

Preheat the oven to 350°. Prepare 2 baking sheets with parchment paper or silicone mats.

On a lightly floured surface, roll the dough to ¼” thick. Using a cookie cutter (I used various shapes and sizes), cut out your cookies, placing them on the baking sheets. Retain access dough, form into a ball, and repeat the process until all of the dough is used.

Cook 1 tray 8 to 9 minutes. Cool on a wire rack. Cook the second tray 8 to 9 minutes. Cool the remaining cookies on a wire rack.

While in the oven, combine the glaze ingredients, whisking well. When the cookies have cooled slightly, dip the tops of the cookies into the glaze. Wait until the glaze hardens.

Eat!