Line a medium-sized baking, that fits in your fridge or freezer with a sheet of parchment paper. Crush the lavender flowers up finely with a mortar and pestle (it should be powder-like).

Beat together the butter, sugar, and crushed lavender flowers in a large bowl. In a small bowl, mix together flour and salt. Add flour/salt mixture to the butter mixture until you have a smooth ball of cookie dough.  Cover and let chill in the fridge, in the bowl, for 10 minutes.

Remove and roll out the dough on the parchment paper. You’ll want it to be a little less than 1/3 of an inch thick.

Place the tray in the freezer for 10 minutes for the fridge for about 30 minutes.

Use your favorite cookie cutters to cut the dough into shapes. You will need 2 cookies per sandwiches.

Place the cookie dough shapes on your baking sheet, leaving a bit of room between the cookies to allow them to expand. If you wish, press a bit of additional dried lavender flowers into half of the cookies (tops of the sandwiches).

Bake at 350 degrees F for about 12 to 15 minutes. This timing may vary quite a bit depending on the size and thickness of the cookies. Keep a close eye and pull them when they look like they are just about to start browning up.

If using vanilla ice and you wish to color it lavender, place vanilla ice cream in a bowl and allow to soften slightly. Mix in lavender colored food gel to achieve your desired color. Return ice cream to the freezer to allow it to firm up.

Let the cookies completely cool before adding the ice cream filling. You’ll want to have a cool tray or plate ready to put them on and then get them right into the freezer.

Freeze for at least 2 hours before serving to make sure the ice cream has time to harden again and stick to
the cookies.