Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Cream together 1 cup of unsalted butter and 3/4 cup of granulated sugar until light and fluffy.

Add 1 tablespoon of culinary lavender, 1 tablespoon of lemon zest, and 1 teaspoon of vanilla extract; mix until combined.

Gradually add 2 cups of all-purpose flour and 1/2 teaspoon of salt; mix on low until the dough comes together.

Stir in 2 teaspoons of fresh lemon juice and a couple of drops of purple food coloring until blended.

Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Roll out one disk to 1/4 inch thickness; cut out shapes with cookie cutters and place on baking sheets.

Bake for 8-10 minutes or until the edges are lightly golden.

Cool the cookies on wire racks completely.

Beat together 1 cup of confectioners’ sugar, 2-3 tablespoons of heavy cream, 1 tablespoon of lemon zest, and 1 teaspoon of lavender extract until smooth for the filling.

Spread or pipe the filling onto the bottom of one cookie and top it with another cookie.

Store in an airtight container at room temperature to keep fresh.