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Cream together the butter and sugar, then add the egg yolk, lemon juice and lemon zest, and stir to combine. Then add the flour, arrowroot, dried lavender, and salt.
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Stir everything together until the dough begins to hold together. Take it out of the bowl and form it into a log shape. Wrap the dough log in parchment paper, twisting the ends to help hold it together.
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Put the dough in the fridge or freezer for about 30 minutes, or until firm. When ready to cook, preheat the oven to 300°F.
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Slice the log into 1/4 inch rounds, then place the rounds on a parchment lined baking sheet, about an inch or so apart.
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Bake for 25-30 minutes. Check them closely after 25 minutes, as they will start to brown pretty quickly. Take them out when only the edges just barely start to turn golden. The centers will still be fairly soft. Let them cool on the baking sheet for several minutes before transferring them to a cooling rack. They will firm up as they cool.
You can store the dough log for several days in the fridge, or for several weeks in the freezer, if need be.If you want to make different shapes, instead of forming the log you can alternatively refrigerate the dough as a flattened disk, then roll it out on a floured board and use a cookie cutter.