Lavender Lemon Cookie Sandwiches

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• 

  Step 1

  My first challenge was looking at this lavender strait in the bud and say “how do i turn you from a flower to a food?”

• 

  Step 2

  That was about the time I looked at the sugar (and my coffee grinder) for some help.

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  Step 3

  I poured 2 tablespoons of lavender and a little less than half of the sugar into my coffee grinder and grounded it to a pulp.

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  Step 4

  Not only did I learn how easy it is to pulverize lavender, but I ALSO now know how to make powdered sugar!

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  Step 5

  I ground 2 lemons against a cheese grader, for my 2 tablespoons of lemon zest

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  Step 6

  then blend it with the rest of the sugar, until it becomes moist and lumpy.

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  Step 7

  then mix in lavender sugar

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  Step 8

  then add 12 tablespoons of room temp butter

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  Step 9

  mix it until well blended.

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  Step 10

  then add in ½ tsp. vanilla extract, 2 tablespoons of fresh lemon juice, and an egg yolk and mix it all together until well blended.

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  Step 11

  in a separate bowl, mix together the dry ingredients. Then mix this mixture into the other bowl, in several segments. Mix until a cookie dough is created.

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  Step 12

  flour a surface

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  Step 13

  gently kneed the dough onto the surface until it becomes
  thick enough to roll into a log

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  Step 14

  then roll up the log of cookie dough in a sheet of parchment paper

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  Step 15

  twist the ends, and put it in the refrigerator for at least 45 minutes, so the dough can harden. Before you take them out, you’ll want to preheat your oven to 375.

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  Step 16

  slice up the cold dough about nay thick (probably could have cut mine a bit thinner, but I like my cookies soft)

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  Step 17

  then place the cookies on a baking sheet lined with parchment paper. I took to cookies that I sliced and paired them up by putting one upside down. This way, when you put the cream in them, you can hide the undersides on the inside of the cookie….did that even make sense?? Oh well.

• 

  Step 18

  they should be in the oven until they’re golden brown around the edges(about 15 minutes), and the tray should be turned half way through their baking (about 7 minutes)

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  Step 19

  this is how they should look when their done baking!

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  Step 20

  Let them cool on a wire rack. While they’re cooling, you can make the butter creme filling by beating together

  room temp butter
  powdered sugar
  vanilla
  until it looks light and fluffy.

  Like this.

  Then placing it into something that will let you transfer it into the center of the cookie (so that it spreads evenly). I used this parchment paper method. But putting it into a ziplock bag, and cutting a corner of the bag, works too.

  the following, is my favorite part of the whole process:

• Step 21

  step one.

• 

  Step 22

  step two.

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  Step 23

  step done!

  I can’t really taste them, but I had a friend try them out for her expert advice. She said they were a good meal cookie, but that by NOT adding the creme, they would make a good tea cookie, as well.

Comments

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Cat Morley · London, GB · 1432 projects 22nd December 2013

These sound so tasty!

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GingerNinja · Ely, England, GB · 12 projects 10th February 2012

lavender flavour cookies would go nicely with some lavender tea... yummy.

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PinKween · Bologna, Emilia-Romagna, IT · 24 projects 8th February 2012

Lovely pix and must say..what an interesting combo of lavender+lemon..must get on with flowery cookies as well since I am in south of Italy can't get enough of lemons, oranges etc..Wishing you wonderful crafting in this year 2012 ciaooo!

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sweetsundae0 · Ajax, Ontario, CA · 50 projects 6th February 2012

beautiful photography

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