In a mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. In a separate bowl, cream ½ cup of softened unsalted butter with 1 cup of granulated sugar until light and fluffy, about 3-5 minutes. Add 1 large egg, 1 teaspoon of vanilla extract, and the zest of 1 lemon, mixing until well combined. Gradually incorporate the dry ingredients until a soft dough forms.

Once the dough is combined, cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Preheat your oven to 350°F (175°C).

On a lightly floured surface, roll out the chilled dough to about ¼ inch thick. Cut into desired shapes and place them on a lined baking sheet. Bake for 10-12 minutes or until lightly golden.

While the cookies are cooling, prepare the frosting by beating ½ cup of softened unsalted butter and 2 cups of powdered sugar until light and creamy. Gradually mix in 1 tablespoon of finely ground culinary lavender and 2 tablespoons of heavy cream.

Once cooled, spread frosting on the flat side of one cookie and top with another cookie. Decorate with thin lemon slices and fresh lavender sprigs.