Lemon Shortbread Sandwich Cookies With Lavender Buttercream

Ingredients:

Shortbread:

1 cup all purpose flour

1/4 cup almond flour

1/2 teaspoon salt

1/3 cup sugar

1 stick butter at room temperature

1 teaspoon vanilla extract

1/2 teaspoon Meso Nutso Lavender Extract

zest of one small lemon - about 1 teaspoon

1 teaspoon dried lavender flowers

Extra dried lavender for the top covers

Buttercream icing:

1/2 stick butter at room temperature

1 cup powdered sugar

1/2 teaspoon Meso Nutso Lavender Extract

3 tablespoons Pluot and Lavender Jam

Purple food coloring - tiny bit

Method: In a mixer bowl, add in the butter, sugar, lemon zest and mix till well blended for about 1 minute. Add in the vanilla and lavender extract and lavender flowers. Blend again. Add in the flours, salt and mix again until incorporated.

In a plastic sheet or saran wrap, add in the dough and cover it and shape it into a disk about 1 inch thick. Chill in the refrigerator for 1 hour at least.

Pre-heat oven to 350 degrees.

Remove from the fridge, and roll out the dough on a floured surface into 1/2 cm thick. Cut out whatever shape you want with cutters. Top with 3-4 dried flowers again. Place on a baking sheet with parchment paper, and into the oven for about 12 minutes until the shortbread cookies are golden brown in color.

Remove from the oven and let cool.

For the Buttercream icing:In a medium bowl, add in the butter, and whip it with a hand mixer for 1 minute. Add in the powdered sugar and slowly mix it so that the sugar does not spread everywhere! Increase the speed gradually to medium to mix the sugar with the butter for 1 minute. Add in the jam and extract and color and mix until well blended.

In a ziplock bag with a Wilton 221 star tip inserted, add in the buttercream into the bag, twist and close it tight. Push the buttercream down, and pipe them in half the cookies, after turning them upside down. Press the top of the cookie onto the piped cookie, and its ready to eat!