Lemon Lavender Sandwich Cookies 

Lemon Lavender Sandwich Cookies are a delightful fusion of vibrant citrus and delicate floral notes, encased in buttery shortbread. These elegant treats are perfect for spring gatherings, tea parties, or as a special homemade gift. The combination of lemon zest and culinary lavender creates a sophisticated flavor profile, while the creamy lemon buttercream filling adds a luscious touch.

For the Lavender Shortbread Cookies:

• 1 cup + 2½ tablespoons (142 g) powdered sugar

• 1 cup + 2 tablespoons (255 g) unsalted butter, room temperature

• 1 egg yolk

• ½ teaspoon salt

• 1 tablespoon culinary lavender, finely ground

• 2⅔ cups (326 g) all-purpose flour

For the Lemon Buttercream Filling:

• ½ cup (120 g) egg whites

• 1¼ cups (240 g) granulated sugar

• 1½ cups (360 g) unsalted butter, room temperature

• 1½ teaspoons vanilla extract

• 3 tablespoons lemon juice

• Zest of 3 lemons

Directions

1. Prepare the Lavender Shortbread Cookies:
   
   

   • In a food processor, combine powdered sugar, unsalted butter, egg yolk, salt, and finely ground culinary lavender. Pulse until smooth.

   • Add all-purpose flour and pulse until the dough just comes together.

   • Divide the dough into two portions, shape each into a disk, wrap in plastic wrap, and refrigerate for about 20 minutes.

   • Preheat the oven to 330°F (165°C).

   • Roll out each dough disk between two sheets of parchment paper to about ¼ inch thickness.

   • Use a 2¼-inch round cutter to cut out cookies. Place them on a parchment-lined baking sheet.

   • Freeze the cut-out cookies for at least 20 minutes to prevent spreading during baking.

   • Bake for 11 minutes, or until the edges are just beginning to brown.

   • Allow the cookies to cool on a wire rack.
     
     

2. Prepare the Lemon Buttercream Filling:

   • In a heatproof bowl, combine egg whites and granulated sugar. Place the bowl over a saucepan of simmering water, whisking until the sugar dissolves and the mixture reaches 160°F (71°C).

   • Transfer the bowl to a stand mixer fitted with a whisk attachment. Whisk on medium-high speed until stiff peaks form and the mixture cools to room temperature.

   • Switch to a paddle attachment. Gradually add unsalted butter, one tablespoon at a time, mixing well after each addition.

   • Add vanilla extract, lemon juice, and lemon zest. Mix until smooth and creamy.

3. Assemble the Sandwich Cookies:

   • Pair the cooled cookies by size.

   • Pipe or spread about 1 teaspoon of lemon buttercream onto the flat side of one cookie.

   • Top with the matching cookie, flat side down, to form a sandwich.

   • Optional: Dust with powdered sugar or garnish with small lavender buds for decoration.

Nutritional Information (per cookie)

• Calories: Approximately 276 kcal

• Protein: ~2 g

• Fat: ~18 g

• Carbohydrates: ~30 g

• Fiber: ~1 g

• Sugar: ~20 g

• Sodium: ~50 mg

• Cholesterol: ~40 mg

• Calcium: ~20 mg

• Iron: ~1 mg