Lavender Honey Sandwich Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the lavender cookies:</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">1 tsp dried culinary lavender buds, finely ground</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For the honey buttercream:</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">60ml high-quality honey</li><li class="ingredients-single-item">240g powdered sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor or spice grinder (for grinding lavender)</li><li class="equipment-single-item">Electric mixer or stand mixer</li><li class="equipment-single-item">5cm (2-inch) round cookie cutter</li><li class="equipment-single-item">Piping bag with round tip (optional)</li><li class="equipment-single-item">Baking sheets</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by grinding your dried culinary lavender buds into a fine powder using a spice grinder or food processor. This releases the aromatic oils and prevents large pieces from creating an overwhelming lavender flavor or unpleasant texture in your cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. This extended creaming process incorporates air into the dough, creating a more tender cookie with a delicate crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the ground lavender and vanilla extract to the butter mixture and beat until fully incorporated. You should see tiny flecks of purple throughout the mixture and smell the gentle aroma of lavender.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the butter mixture, mixing on low speed just until combined. Overmixing develops gluten, which can make your shortbread tough rather than tender and crumbly.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Divide the dough into two equal portions and form each into a flat disc. Wrap in plastic wrap and refrigerate for at least 1 hour, or until firm. Chilling solidifies the butter, preventing the cookies from spreading too much during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 170°C (340°F) and line two baking sheets with parchment paper. Remove one disc of dough from the refrigerator and let it sit for about 5 minutes to slightly soften.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>On a lightly floured surface, roll the dough to 5mm (1/4 inch) thickness. Use your cookie cutter to cut out rounds and transfer them to the prepared baking sheets, leaving about 2.5cm between each cookie. Repeat with the remaining dough, re-rolling scraps as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake the cookies for 10-12 minutes, or until the edges are just barely golden. Shortbread should not brown significantly – you're looking for a pale cookie with just a hint of color at the edges. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the cookies cool, prepare the honey buttercream. Beat the softened butter and honey together until smooth and creamy, about 2 minutes. The warmth of the butter helps the honey incorporate fully.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Gradually add the powdered sugar, salt, and vanilla extract, beating on low speed until incorporated, then increase to medium-high and beat until light and fluffy, about 3-4 minutes. The longer beating time creates a silky, airy texture that will make your filling irresistible.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once cookies are completely cool, pair them up by similar size. Turn half the cookies upside down and either pipe or spread about 1 tablespoon of honey buttercream onto each one. Gently press the matching cookie on top to create a sandwich, being careful not to press too hard as shortbread can be delicate.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the filled cookies to rest for about 30 minutes to let the filling set. This makes them easier to handle and enhances the flavor as the honey notes meld with the lavender. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Bring to room temperature before serving for the best texture and flavor.</li></ol>