Lemon Lavender Cookies (Print Version)

Buttery cookies layered with dried lavender and citrusy lemon zest, sandwiched with tangy lemon curd or jam for an irresistible blend of floral and tart flavors.

# Ingredients:

→ Cookie Dough

01 - 1 tablespoon of dried lavender for cooking
02 - 1 cup (2 sticks) of butter, unsalted and softened
03 - 1/2 cup of powdered sugar (for coating)
04 - About 2 tablespoons of finely grated lemon zest (roughly from 2 medium lemons)
05 - 1/4 teaspoon of fine salt
06 - 1/2 cup of regular white sugar
07 - 2 cups of plain, all-purpose flour

→ Filling

08 - Store-bought or homemade lemon curd (around 2/3 cup)
09 - Any other jam you enjoy, like strawberry, raspberry, or more

→ Optional Garnish

10 - A pinch of lavender flowers to sprinkle on top
11 - Extra powdered sugar to sift over

# Steps:

01 - Set your oven to heat up to 350°F (175°C). Get two baking trays ready by lining them with parchment paper or silicone mats.
02 - Using a mixing bowl, take out an electric mixer and whip the softened butter with the granulated sugar. Keep going for 2-3 minutes until the texture is fluffy and light.
03 - Toss in the grated lemon zest and dried lavender. Blend it well with the butter until the scent is nice and even.
04 - In another bowl, stir together the flour and salt. Gradually add this mix to the butter blend while mixing on a low setting. Stop once the dough forms a cohesive ball—don’t overdo it.
05 - Take the dough and roll it into small 1-inch-sized balls, each using about a tablespoon of dough.
06 - Pour the powdered sugar into a small dish. Roll each dough ball around in the sugar until it’s completely covered.
07 - Spread the sugary dough balls onto the baking trays, leaving about 2 inches of space between each. Gently use a fork to press them down slightly in a crossed pattern.
08 - Pop the trays in your preheated oven and bake for 10-12 minutes. You want the edges lightly golden, but the middle should stay soft and pale.
09 - Let the baked cookies rest on the trays for 5 minutes to firm up. Then, move them to a cooling rack to finish cooling off completely.
10 - When the cookies have cooled fully, spread about a teaspoon of lemon curd or jam onto the flat side of one cookie. Take another cookie and press its flat side on the jam to create a sandwich.
11 - If you’re feeling fancy, dust the sandwich cookies with extra powdered sugar on top, and sprinkle a pinch of lavender for decoration.
12 - You can enjoy these right away, or stash them in an airtight box. If stacking, use parchment paper to keep layers separate.

# Helpful Notes:

01 - For a stronger lavender flavor, you can add up to 1.5 tablespoons of dried lavender.
02 - To make sure the lavender is evenly mixed, you can pulse it with the granulated sugar in a food processor beforehand.
03 - The cookies are good to eat for up to a week when kept in a sealed container, but they’re tastiest within 2-3 days.
04 - Swap out lemon curd for other fruit spreads like raspberry or strawberry if you’d like to change things up.

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