In a large bowl, cream together butter and honey until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, lavender, and salt. Cover, and chill dough for at least one hour (or overnight).

Preheat oven to 400 degrees F. Roll out dough on floured surface 1/4 to 1/2 inch thick.  I prefer a soft, thicker cookie, but this is your preference. Cut into shapes with any cookie cutter. A honey bee cookie cutter is particularly appropriate, but your favorite shapes will do. Place cookies 1 inch apart on un-greased cookie sheets, covered with parchment or a non-stick silicone baking mat.

Bake 6 to 8 minutes for thinner cookies, 8 to 10 for thicker cookies. Cool completely before eating.  The honey and lavender flavor doesn't really come through until they're completely cooled.