Recipes and Cooking Lemon-Lavender Cookie Sandwiches 5.0 (1) Add your rating & review Spice up your regular cookie routine with some unique flavor and a twist of citrus. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 11, 2013 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 40 mins Chill Time: 2 hrs Bake Time: 10 mins Total Time: 2 hrs 50 mins Servings: 36 Yield: 36 cookies Jump to Nutrition Facts Ingredients 1 ½ cup all-purpose flour 1 teaspoon dried lavender buds, finely crushed 1 teaspoon finely shredded lemon peel ¼ teaspoon salt ¾ cup butter, softened 1 cup powdered sugar ¼ cup butter, softened 1 tablespoon milk 1 cup powdered sugar Milk (optional) Dried lavender buds (optional) Thin lemon peel strips (optional) Directions In a medium bowl stir together flour, crushed lavender buds, shredded lemon peel, and salt; set aside. In a large mixing bowl beat 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup powdered sugar. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. On a lightly floured surface, shape dough into a 10-inch roll. Wrap roll in plastic wrap or waxed paper. Chill for 2 to 24 hours or until dough is firm enough to slice. Preheat oven to 350°F. Cut roll into 1/4-inch slices. Place slices 2 inches apart on an ungreased cookie sheet. Bake about 10 minutes or until edges are light brown. Transfer cookies to a wire rack; cool. For frosting, in a small bowl combine 1/4 cup butter and 1 tablespoon milk. Using a wooden spoon, beat in 1 cup powdered sugar until smooth. If necessary, stir in additional milk, 1 teaspoon at a time, to reach spreading consistency. Spread cookies with frosting. If desired, top with additional lavender buds and lemon peel strips. To Store: Place cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze unfrosted cookies for up to 3 months. To serve, thaw cookies if frozen. Frost as directed. Make it a Gift: Roll a 12-inch length of corrugated cardboard to create approximately a 3-inch-diameter tube, allow for a 1/2 inch of overlap. Cut cork drink coasters to fit each end and hot-glue in place. Line interior with tissue paper, then nestle a stack of cookies in the tube. Wrap ribbon around cookie tube and insert a real or artificial berry stem. Rate it Print Nutrition Facts (per serving) 91 Calories 5g Fat 11g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 36 Calories 91 % Daily Value * Total Fat 5g 6% Saturated Fat 3g 15% Cholesterol 14mg 5% Sodium 62mg 3% Total Carbohydrate 11g 4% Total Sugars 7g Protein 1g Vitamin C 0.1mg 1% Calcium 4mg 0% Iron 0.3mg 2% Potassium 9mg 0% Folate, total 9.9mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.