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1
Whisk flour and salt in medium bowl.
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2
Using electric mixer, beat butter and sugar in large bowl until smooth.
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3
Add egg yolks one at a time, beating until blended after each addition. Add vanilla; beat 1 minute.
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4
Stir in lavender blossoms. Beat dough until creamy, about 2 minutes.
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5
Gather dough into a ball. Divide dough into 4 portions; flatten each into disk. Wrap disks in plastic and refrigerate overnight. (Can be made 2 days ahead, Keep chilled.).
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6
Preheat oven to 350u00b0F.
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7
Line 2 baking sheets with parchment paper.
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8
Working with 1 disk at a time, roll dough out onto lightly floured surface to 1/8-inch thickness. Using 2 1/2-inch round cookie cutter, cut out cookies.
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9
Transfer to prepared sheets, spacing 1-inch apart.
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10
Gather scraps and roll out on lightly floured surface; cut out more cookies. Repeat until all dough is used.
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11
Bake cookies until light golden, about 9 minutes. Let cool completely on sheet.
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12
Spread about 1 t. jam on flat side of 1 cookie; top with flat side of another cookie, forming sandwich. Repeat with remaining cookies and jam.
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13
Whisk powdered sugar, lavender syrup, and 1/2 t. water in medium bowl to blend, adding more water as needed by 1/2 teaspoonfuls to form spreadable icing.
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14
Spread thin layer of icing atop each sandwich cookie. Let stand until set, about 1 hour (Cookies can be made 1 day ahead. Store in airtight container in single layer at room temperature.).
