Lavender Lemon Sandwich Cookies
Serves 2445 mins prep12 mins cook
Lemon buttercream frosting is sandwiched between two buttery lavender shortbread cookies to make these elegant Lavender Lemon Sandwich Cookies. Perfect on their own or paired with a lavender oat latte, these floral 6-ingredient cookies are sure to become a new favorite.
0 servings
What you need
Instructions
Lavender Shortbread 2 Combine all ingredients, other than your flour and lavender, in a food processor and pulse until smooth. 18 Using a mortar and pestle, grind up the lavender buds ever so slightly and add them to your weighed-out flour. 4 Pour flour mixture into the food processor and pulse until the dough just comes together. 19 Separate the dough into two portions and shape into disks. Wrap each disk in plastic and set in the fridge for about twenty minutes. 20 Remove the disks from the fridge once they've slightly firmed. Taking two pieces of parchment paper, place one piece of parchment below the dough and one on top. Roll out your dough to 1/4 inch and cut into circles using a cookie cutter. 27 Freeze shortbread for at least 20 minutes until frozen, and preheat the oven to 330 degrees Fahrenheit. 25 Bake the cookies for 11 minutes, making sure that you take them out of the oven before you see and browning start to occur. 24 Allow your cookies to cool on a cooling rack while you start the buttercream Lemon Buttercream 23 Add your sugar and egg whites to the bowl of your stand mixer and place over a saucepan of boiling water. 22 Make sure that your bowl is not touching the hot water! Your goal is to simply whisk the egg whites and sugar together until the sugar has completely dissolved, then attach your bowl back to the standing mixer - the temperature should reach 160 degrees Fahrenheit. 14 Using the whisk attachment, whisk mixture starting at a low speed and gradually increase speed until medium peaks form - this should take about 8 to 10 minutes. 21 Once you've developed medium peaks, switch to using a paddle attachment. Slowly, start adding your butter in half-inch cubes and continue mixing. 28 When you've reached the point where the buttercream is glossy and smooth, turn the mixer speed back to low. Add the vanilla extract, zest and lemon juice and continue mixing until combined. 17 Pipe the buttercream in between two shortbread cookies and place in the fridge in an airtight container….then enjoy!View original recipe