Ingredients
Equipment
Method
Steps
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream together 1 cup of unsalted butter and 1 cup of granulated sugar until light and fluffy.
- Add 2 tablespoons of dried culinary lavender, lemon zest, and vanilla extract, and mix until well incorporated.
- Gradually add 2 cups of all-purpose flour and salt, mixing on low speed until just combined.
- Mix in 2 tablespoons of fresh lemon juice and optional purple food coloring until smooth.
- Divide the dough into disks, wrap in plastic, and refrigerate for at least 30 minutes.
- Roll out the chilled dough to 1/4-inch thickness and cut out shapes with a cookie cutter.
- Bake the cookies for 8-10 minutes until lightly golden; cool on wire racks.
- Prepare the filling by beating together confectioners’ sugar, heavy cream, lemon zest, and lavender extract.
- Spread or pipe the filling onto one cookie and sandwich with another cookie.
- Store in an airtight container; they'll stay fresh for up to one week at room temperature.
Nutrition
Notes
Ensure to use dried lavender and measure the flour correctly to achieve the best results.