Fragrant lavender. . .
. . . and luscious lemon. . .
. . . married together. . .
. . . to make. . .
. . . the most amazing sandwich cookie I have ever eaten. Sweet, tart, crispy, floral and, well, fantastic.
A take on our Lemon Fairy Cookies from last year, these leave all the lemon to the filling, while keeping the oh-so-delicate crispy texture to the floral scented cookies that melt in your mouth.
If you want some, you'll have to make your own because these are already gone :)
Lavender-Lemon Fairy Cookie Sandwiches
Makes approximately 18 sandwich cookies
- 1/3 cup butter
- 1/4 cup sugar
- 3/4 cup flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon culinary lavender
- 1/4 teaspoon pure vanilla extract
- 3 tablespoons unsalted butter at room temperature
- 1 cup confectioners sugar
- lemon zest from 2 medium sized lemons
- 1 1/2 teaspoons fresh squeezed lemon juice
Preheat the oven to 350
Cream the butter and sugar together until they are light and fluffy then add the vanilla. If you have a food processor, I recommend pulsing the flour, baking soda, baking powder and lavender together to break down the lavender a bit, but if you don't, just break it down slightly by hand before whisking it into the dry ingredients. Slowly add it to the butter and sugar mixture until completely incorporated.
Place the dough in the center of a sheet of parchment or plastic wrap. Roll into a log about 1-1/4" in diameter and place in the freezer until it becomes hard enough to slice (20-30 min).
Unwrap the log and cut it into slices that are a bit wider than 1/8" but a little narrower than 1/4". Place on a parchment lined baking sheet and bake until the edges are just golden (7-10 min). Remove from oven and let sit 1-2 minutes. Place on a wire rack to continue cooling (use a spatula to do this, the cookies will be fragile.
While the cookies are cooling, whisk the butter and confectioners sugar together until smooth. Add in the lemon zest and the lemon juice and whisk again.
When the cookies are completely cool, use the lemon frosting to make sandwiches out of them. Keep them in an airtight container in the fridge if storing them for later. Allow them to sit at room temperature for a bit before serving.
*Last time in Recipes: Asparagus Tart