Blueberry Lavender Cookies

Step 1: In a bowl whisk together the flour and salt.

Step 2: In the bowl of an electric mixer beat the butter and sugar together. Stir in egg yolks, one at a time, beating until blended after each addition. Beat in vanilla.

Step 3: Stir in flour mixture.

Step 4: Stir in lavender blossoms and beat dough for 2 minutes or until creamy.

Step 5: Gather dough into a bowl and divide it into 4 portions: flatten each into a disk and wrap disks in plastic wrap and refrigerate overnight. ***May be made 2 days ahead of time keeping chilled.***

Step 6: Preheat oven to 350 degrees F.

Step 7: Line 2 baking sheets with parchment paper.

Step 8: Working with one disk of dough at a time, on a floured surface roll dough out to 1/8th inch thickness and using a 2 1/2 inch round cookie cutter, cut out cookies (we always used a coffee cup for cutting out cookies which is about the same size as a cookie cutter)

Step 9: Transfer cookies to prepared cookie sheets, spacing 1 inch apart.

Step 10: Repeat with the remainder of the dough until all the cookies have been cut out.

Step 11: Bake for 8-10 minutes or until cookies are golden. Let cool completely on cookie sheets.

Step 12: On the flat side of the cookie spread 1 teaspoon of jam and then top with flat side of second cookie to make a cookie sandwich. Repeat with all the cookie and jam.

Step 13: In a bowl whisk together powder sugar, lavender syrup and 1/2 teaspoon water, you may need more water, adding it as needed 1/2 teaspoon at a time until it is spreadable.

Step 14: Spread a thin layer of icing on top of each cookie sandwich. Let stand one hour or until set.

Step 15: ***Cookies can be made one day ahead; store in an airtight container in a single layer at room temperature.