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

In a large mixing bowl, cream the room-temperature butter and granulated sugar for 3-4 minutes until light and fluffy.

Add the lavender, lemon zest, and vanilla extract into the butter-sugar mixture, mixing until just combined.

Gradually mix in the all-purpose flour and salt until just incorporated.

Stir in the lemon juice and optional food coloring until evenly mixed.

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

Roll out one disk on a floured surface to 1/4 inch thickness and cut out shapes with cookie cutters.

Bake for 8-10 minutes or until the edges are lightly golden; let cool on a wire rack.

Prepare the filling by beating together confectioners’ sugar, heavy cream, lemon zest, and lavender extract until smooth.

Spread or pipe filling on one cookie and sandwich with another, repeating until all cookies are filled.

Store in an airtight container to keep fresh.