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

In a large mixing bowl, cream together 1 cup of room-temperature unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3-4 minutes.

Incorporate 2 tablespoons of finely chopped dried culinary lavender, 1 tablespoon of lemon zest, and 1 teaspoon of vanilla extract until evenly blended.

Gradually add 2 cups of all-purpose flour and 1/4 teaspoon of salt, mixing on low speed until just combined.

Stir in 2 tablespoons of fresh lemon juice and a few drops of food coloring if desired until uniform.

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

Roll out one disk of dough to about 1/4 inch thickness and cut out shapes with cookie cutters, placing them on baking sheets.

Bake for 8-10 minutes or until edges are lightly golden, then cool on wire racks.

Prepare the filling by beating together 1 cup of confectioners' sugar, 1/4 cup of heavy cream, zest from an additional lemon, and 1/2 teaspoon of lavender extract until smooth.

Assemble the cookies by spreading a dollop of filling between two cookies, pressing gently together.

Store in an airtight container at room temperature for up to one week.