Preheat your oven to 350°F (175°C). In a large bowl, beat the butter and powdered sugar until light and fluffy, about 3 minutes.

Add in the lemon zest, dried lavender, vanilla extract, and almond extract, mixing until smooth.

Gradually add the all-purpose flour, mixing on low speed until just combined.

Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper, spaced about 2 inches apart. Press a thumbprint into each ball.

Bake for 12-15 minutes until lightly golden. Remove from oven and let cool slightly.

Spoon lemon curd into the center of each thumbprint while the cookies are still warm.

Allow the cookies to cool completely on a baking sheet before transferring them to a platter or storage.