Ingredients:
Cookies:
12 tablespoons unsalted butter (room temp)
1 cup granulated sugar
1/4 cup honey
1 large egg
1 tsp vanilla extract
grated zest 1 lemon
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 tbsp dried lavendar
1/2 cup course salt
filling:
12 tbsp unsalted butter (room temp)
finely grated zest of 1 lemon + 2 tbsp lemon juice
1/2 tsp vanilla
2 1/2 cup confectioners’ sugar
Directions:
1. Make the cookies: Beat the butter, granulated sugar and honey in a large bowl with a mixer on medium-high speed until fluffy (about 1 minute). Beat in egg, vanilla and lemon zest. Reduce mixer speed to low; beat in flour, baking soda and salt until the dough comes together. Cover and refrigerate until firm.
2. Preheat oven to 350. Line baking sheets with parchment paper. Grind lavender in a spice grinder until crumbly and combine with salt.
3. Roll rounded teaspoonfuls of dough into balls, than roll in lavender-salt mixture; arrange 2 inches apart on baking sheets. Bake until cookies are brown around edges, approximately 10 minutes. Let cool 5 minutes on pan, then transfer to wire rack to cool completely.
4. Make the filling. Beat butter, lemon zest, lemon juice and vanilla in a large bowl with mixer on high speed until light and fluffy. Reduce speed to medium; beat in the confectioners’ sugar until smooth. Spread filling on half the cookies. Sandwich with the remaining cookies.