Lavender Lemon Sandwich Cookies

Ingredients:

Cookie

• 165 g unsalted butter, room temperature
• 1 cup granulated sugar
• 1/4 cup honey
• 1 large egg
• 1 tsp vanilla extract
• Grated zest and juice of 1 lemon
• 2 cups premium flour
• 1 teaspoon of baking soda
• 0.5 tsp salt
• 2 tablespoons dried lavender
• 0.5 cup coarse-grained sugar

Filling

• 165 g unsalted butter, room temperature
• Finely grated zest of 1 lemon + 2 tbsp lemon juice
• 0.5 tsp vanilla extract
• 2.5 cups powdered sugar

Preparation:

1. Bake some cookiesIn a large bowl, beat the butter, granulated sugar, and honey with a mixer on medium-high speed until fluffy, about 1 minute. Beat in the egg, vanilla extract, and lemon zest. Reduce mixer speed to low; beat in the flour, baking soda, and salt; knead into a dough. Cover and refrigerate for 30 minutes.
2. Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper. Grind the lavender in a spice grinder. In a medium bowl, combine it with coarse sugar.
3. Scoop 1 teaspoon of dough into balls, then roll them in lavender sugar. Place them 2 inches apart on the prepared baking sheets. Bake, rotating the baking sheets halfway through, until the cookies are golden brown around the edges, 12 to 15 minutes. Let cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.
4. Meanwhile, prepare the filling.In a large bowl, beat the butter, lemon zest, lemon juice, and vanilla extract with a mixer on high speed until light and fluffy, 1 to 2 minutes. Reduce the mixer speed to medium; beat in the powdered sugar. Spoon the filling onto half of the cookies (about 1 teaspoon each). Top with the remaining cookies.