Lemon Lavender Sandwich Cookies (Print Version)

# Ingredients:

→ For the Cookies

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 1 teaspoon vanilla extract
08 - Zest of 1 lemon

→ For the Lavender Buttercream Filling

09 - 1/2 cup unsalted butter, softened
10 - 2 cups powdered sugar
11 - 1 tablespoon culinary lavender, finely ground
12 - 2 tablespoons heavy cream
13 - 1 teaspoon vanilla extract
14 - A few drops of purple food coloring (optional)

→ For Garnish

15 - Thin lemon slices
16 - Fresh lavender sprigs

# Instructions:

01 - Start by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper. This preparation step ensures your cookies will bake evenly and won't stick to the pan.
02 - In a medium bowl, whisk together the flour, baking powder, and salt until well combined. This even distribution of leavening agents and salt will ensure your cookies have the perfect texture and flavor balance.
03 - In a large bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture becomes light and fluffy, about 2-3 minutes. Add the egg, vanilla extract, and fresh lemon zest, continuing to mix until everything is fully incorporated and the mixture looks smooth and creamy.
04 - Gradually add the dry ingredients to your butter mixture, mixing on low speed just until combined. Be careful not to overmix - stop as soon as the flour disappears to keep your cookies tender. The dough should be soft but not sticky.
05 - Lightly flour your work surface and rolling pin. Roll out the dough to about 1/4 inch thickness, then use a round cookie cutter to cut out as many circles as possible. Transfer them carefully to your prepared baking sheets, leaving about an inch between each cookie. Bake for 8-10 minutes, or until the edges just barely begin to turn golden. Remove from the oven and let them cool for 5 minutes on the baking sheets before transferring to a wire rack to cool completely.
06 - While the cookies are cooling, make your buttercream filling. In a large bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, about 1/2 cup at a time, beating well after each addition. Mix in the finely ground culinary lavender, heavy cream, and vanilla extract. If you'd like a pretty purple hue, add a few drops of food coloring. Beat the mixture on medium-high speed for 2-3 minutes until it becomes light, fluffy, and holds its shape.
07 - Once the cookies are completely cool, turn half of them upside down. Spread or pipe a generous layer of lavender buttercream onto the flat side of these cookies. Gently press the remaining cookies on top, flat side down, to create sandwiches. For an extra special touch, pipe a small decorative swirl of buttercream on top of each sandwich cookie.
08 - For an elegant presentation, garnish each cookie with a thin slice of fresh lemon and a small sprig of lavender. These not only make the cookies look beautiful but also add a hint of fresh flavor and aroma. Arrange on a pretty serving plate and prepare for compliments!

# Notes:

01 - These delicate lemon lavender sandwich cookies combine the bright, citrusy flavor of lemon with the subtle floral notes of lavender for an elegant treat.
02 - Make sure to use culinary lavender, which is specifically prepared for food use, rather than decorative or craft lavender which may be treated with chemicals.
03 - Store assembled cookies in an airtight container in the refrigerator for up to 3 days, but bring to room temperature before serving for the best flavor and texture.

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