Adjust the oven rack to the middle position and preheat the oven to 350°F. Spray an 8" tart pan with non-stick cooking spray and set aside.
Whisk together the flours and salt in a medium mixing bowl and set aside.
Using a hand or stand mixer, beat the sugar and butter together until fully incorporated and airy, about 1 minute. Add the rosemary, lavender, lemon zest, vanilla and salt to the sugar and butter and mix until incorporated. With the mixer running, slowly add the flour over low speed until just incorporated, scraping down the sides of the bowl as needed. There should be clumps of dough at this point.
Pour the mixture into the prepared tart pan and press down lightly with your hand to smooth the surface. The bottom side of a measuring cup is another good way to pat down the surface. Using the tines of a fork and pressing down so you hear the metal tap against the pan, prick lines of holes in the dough to create a dozen wedges. Finish by pressing the bottom of the tines horizontally around the edges of the dough.
Bake for about 23 minutes or until the edges have just started to turn golden but the center is still pale. Remove from the oven and allow to cool for a few minutes. Then, using a knife or bench scraper, cut the shortbread along the pricked lines. Allow to cool a bit more in the pan and then carefully lift the pieces out using a spatula or cake server and transfer to a wire rack to cool completely.
These cookies are based on Dorie Greenspan's "Rose-Hibiscus Shortbread Fans" Recipe
You can omit the rice flour and use 1 cup plus 2 tablespoons all purpose flour
Place the mushrooms in a medium mixing bowl and toss gently with the salt. Place a plate on top of the mushroom and weigh it down with a heavy object. Let the mushrooms sit for an hour. Drain, spread them on a clean towel and pat them dry.
Bring the vinegar to a boil in a medium saucepan over medium-high heat. Add the mushrooms, return to a boil, and boil until they have softened slightly but still have a nice meaty texture, 3-5 minutes. Drain and spread the mushrooms out on a clean towel and pat them dry. Let them dry until they are no longer damp, about 2 hours.
Combine the oil, mustard seeds, tarragon and lemon zest in a small saucepan over medium heat. Heat, stirring from time to time, to just below a simmer (look for small bubbles to appear). Remove from the heat and let cool slightly.
Place the mushrooms in a wide mouth pint-sized canning jar. Pour the infused oil over the mushrooms, adding more oil to submerge completely if necessary. Cover and refrigerate. To serve, bring to room temperature and remove only what you plan to use. Top the jar with oil as necessary to keep the remaining mushrooms submerged. Eat within 3 months.
Place all ingredients except the lemon juice in a medium saucepan and mix to combine. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until most of the liquid has evaporated but with a small amount of syrupy liquid remaining. Transfer to a small, air-tight jar and cool to room temperature. Taste, adding lemon juice as needed to balance the sweetness. Store in the refrigerator for up to 2 weeks.
Place all ingredients in a medium mixing bowl and smash together with the back of a spoon. Taste test it by adding a small amount to a piece of plain bread or cracker. Adjust seasoning as desired and do another taste test. To store, form into a log using plastic wrap and store in the freezer until ready to use.
If you need to quickly bring cold butter to room temperature, cut it into 1" pieces and place evenly on a dinner plate. Cook in the microwave in 30 second increments at 20% power. The butter should be soft to the touch but not runny.