Lavender Sandwich Cookies with Lemon Curd Filling
(makes about 30 cookies)
2 Cups AP flour
3/4 tsp kosher salt
3/4 Cup unsalted butter
1/2 Cup plus 2 Tab granulated sugar
1 tsp dried culinary lavender, coarsely ground or finely chopped
1 large egg yolk
1 tsp pure vanilla extract
Confectioners' sugar for dusting
1 Cup Lemon Curd Filling
1. In a medium bowl, whisk together the flour and salt. Set aside.
2. In a stand mixer bowl using the paddle attachment, cream together the butter, granulated sugar and lavender on medium speed, about 2 minutes or til light and fluffy.
3. Add the egg yolk and vanilla, mix on low just until incorporated. Don't overwhip.
4. Add the flour mixture in 2 additions, mixing on low speed, about 30 seconds each, until just incorporated.
5. On work surface, dived the dough into 2 equal portions, and shape each into a round disk. Wrap each in plastic wrap, and refrigerate for at least 3 hours up to overnight.
6. Preheat the oven to 350*. Line rimmed baking sheets with parchment paper.
7. Unwrap 1 disk of dough, and roll out to 1/4" thick. If dough is too firm, let it sit out until pliable but still cold. If dough is too soft and sticks while rolling, place back in the fridge for 5-10 minutes.
8. Using a 2 1/4" round cutter, cut out cookies from the dough. Re-roll the scraps to cut additional cookies. Arrange half of the cookies on a sheet pan, leaving 1" of space between each.
9. With the remaining half of the cutout cookies, use a small 3/4" cutter or piping tip and stamp out the centers of the cookies.
10. Repeat the rolling and cutting process with the second disk of dough. You should end up with about 30 cookie tops with the centers cut out and 30 cookie bottoms.
11. Bake each tray in the middle rack of the oven 8-10 minutes, rotating the pan around halfway through baking, until the cookies are golden on the edges. Place the sheet pan soon a cooling rack and let cool for 5 minutes before transferring the cookies directly to the rack to cool completely.
12. To assemble, place the cookie tops on a sheet pan. Dust with confectioners' sugar. Flip the cookie bottoms over, so the level side is available to spoon 1 1/2 tsp of lemon curd filling in the center of each, leaving a 1/2 " cookie border. Be careful not to put too much filling on. Gently place the powdered cookies on top of the curd, and press slightly to sandwich them.
