PREP:
30 minutes
COOK:
15 minutes
YIELD:
12 cookies
Ingredients
- 1 cup Baker’s fine sugar
- 1 tablespoon culinary edible dried lavender
- 8 ounces organic unsalted butter, at room temperature
- ¾ cup powdered sugar
- 2 cups all-purpose flour
- 1 tub of good quality store-bought vanilla frosting
Directions
- Preheat the oven to 350℉. Line 2 baking sheets with parchment paper.
- To make the lavender sugar, place the sugar and 1 tablespoon of lavender flowers in a bowl. Mix together with a spoon and set aside.
- Place the butter, powdered sugar, flour and 1 tablespoon of the lavender sugar in the bowl of a food processor and pulse until the dough comes together to form a ball.
- Turn the dough out onto a floured worktop and roll to ¼" thickness. Cut into rounds using a 2" cookie cutter. Roll up the dough scraps and repeat until done. Place on the prepared baking sheets and place in the freezer for 15 minutes.
- Remove from the freezer and sprinkle generously with lavender sugar. Bake in the preheated oven for 12–15 minutes until golden brown.
- Remove and cool on a wire rack. When the cookies have cooled, divide them in two. Pipe the vanilla frosting on one cookie and top with the other. Sprinkle with a little more lavender sugar and serve.
