In a small saucepan over medium heat, add the stick of butter and stir it continuously as it melts. Keep stirring and cook the butter until it turns a nice golden brown color. Once it's golden remove it from the heat immediately so it doesn't burn! Pour the browned butter into a bowl and stir in the contents of a single tea bag of Earl Gray, the 1 1/2 tsp of vanilla, and the lemon zest. Place this bowl in the fridge to cool while you work on the other ingredients.

Add 3/4 cup of granulated sugar to the food processor and run it for 30-60 seconds. Set to the side.

In another small bowl, mix together the cup of flour, 1 1/2 tsp of baking powder, and 1/4 tsp of salt. Set to the side.

In your Kitchenaid mixer fitted with the whisk attachment, add in the three, room temperature eggs. Begin whisking them on medium and start slowly adding the processed granulated sugar. Once all the sugar has been added turn the mixer up high and whip until it's light yellow and fluffy, about 3 minutes.

Next, with the mixer on medium-low speed, remove the butter from the fridge and add it slowly to the egg/sugar mixture. Then turn the mixer up to medium-high and whip for another minute.

Remove the mixing bowl from the stand. Next, you're going to sift in the flour, adding it in thirds. Sift 1/3 of the flour into the batter and then fold it in with a rubber spatula until it's just combined. Repeat two more times until all the flour is combined.

Scoop the filling into either a large pastry bag fitted with a round tip or a large Ziploc bag and then place it in the fridge to cool for at least 2 1/2 hours, up to overnight.

Preheat the oven to 375 degrees. Spray the madeleine pan with oil and then also dust it with flour to prevent sticking.

After the madeleine batter has chilled, pipe (or spoon) 1 1/4" circles in the middle of each mold. Place the sheet on the middle rack of your oven and back for 10-12 minutes. The center of each cookie should be rounded and a light golden brown when they are ready to come out!

Remove from the oven and allow to cool in the Madeleine pan for 5 minutes before carefully removing. Finish cooling on a cooling rack.

While the madeleines are cooling, in a microwave-safe bowl, add 1/2 cup of white chocolate chips and 1 tsp of vegetable oil. Place the bowl in the microwave and melt for 5-10 seconds at a time, stirring in between, until the chocolate is melted. Keep an eye on it as white chocolate will quickly burn if heated for too long.

Dip each cookie in the white chocolate dip. Sprinkle with bits of dried lavender and lemon zest. Set back on the cooling rack for 10 minutes or so for the white chocolate to set back up.

Enjoy with a cup of coffee or tea and a good book, or some good friends!