Ingredients

1 cup (226g) unsalted butter, softened

½ cup (60g) powdered sugar

1 tablespoon lemon zest (from about 2 lemons)

1½ teaspoons dried culinary lavender, finely ground

1 teaspoon vanilla extract

¼ teaspoon almond extract

¼ teaspoon salt

2 cups (250g) all-purpose flour

½ cup lemon curd (store-bought or homemade)

Optional: powdered sugar for dusting

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2: Grind the dried lavender buds until finely ground using a spice grinder or mortar and pestle.

Step 3: In a large bowl, cream the softened butter and powdered sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.

Step 4: Add lemon zest, ground lavender, vanilla extract, almond extract, and salt to the butter mixture. Mix until combined.

Step 5: Gradually add the flour on low speed, mixing just until the dough comes together. Avoid overmixing to keep cookies tender.

Step 6: Roll dough into 1-inch balls (about 1 tablespoon each) and place them 2 inches apart on the prepared baking sheets.

Step 7: Press your thumb or the back of a ½ teaspoon measuring spoon into the center of each cookie to create a well for the filling.

Step 8: Bake for 12-14 minutes until the edges are just barely golden but the centers remain pale.

Step 9: Right after removing from the oven, press the indents again with the back of a small spoon if they have puffed up.

Step 10: While the cookies are still warm, fill each indentation with about ½ teaspoon of lemon curd.

Step 11: Allow cookies to cool completely on the baking sheet, then transfer to a wire rack. Dust with powdered sugar if desired.

Tips & Variations

If you prefer a subtler floral flavor, reduce the lavender to 1 teaspoon and increase gradually to suit your taste.

Try swapping lemon curd with raspberry jam, apricot preserves, or chocolate ganache for different flavor combinations.

For a decorative touch, dust with powdered sugar just before serving.

FAQs

Can I use fresh lavender instead of dried?

Fresh lavender is much stronger and contains more moisture, so it’s best to use dried culinary lavender for these cookies to avoid overpowering the flavor and changing the dough texture.

Is it necessary to fill the cookies with lemon curd while warm?

Filling the cookies while warm helps the lemon curd spread easily and settle nicely in the indentations. If you fill them once fully cooled, the curd may not adhere as well and could be messier.