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

In a bowl, cream unsalted butter and granulated sugar together until light and fluffy.

Add chopped culinary lavender, lemon zest, and vanilla extract, mixing until well incorporated.

Sift in all-purpose flour and salt, mixing until just combined.

Stir in fresh lemon juice and optional purple food coloring until uniform.

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

Roll out chilled dough to 1/4 inch thickness, cut shapes, and transfer to prepared baking sheets.

Bake for 8-10 minutes until edges are golden, then cool on a wire rack.

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

Spread filling on one cookie and sandwich with another, pressing lightly.