Preheat oven to 350°F.
In the bowl of an electric mixer, cream the butter and lavender for 1 minute.
Add sugar and mix, scraping down sides of mixer as needed, until mixture is creamy.
Add flour and salt, and mix on low until the dough is crumbly.
Pour crumbs into a 9-inch tart pan with removable bottom. Press with the bottom of a glass to form a firm, even layer.
Cut/score into 8 wedges.
Dock with a fork or metal skewer to poke holes through the shortbread cookie surface allowing steam to escape as the shortbread bake so that they dry out.
Bake for 30-40 minutes, rotating at least once to ensure that they bake evenly (keep an eye on them to make sure that they do not brown too much). The edges will be lightly golden.
Remove from oven and let cool slightly before re-cutting along the scored lines.
Let cool completely before removing the slices from the pans.
Dip or brush each slice with melted chocolate. Sprinkle with a few lavender blossoms.