Blueberry Lavender Cookies

Whisk flour and salt in medium bowl.

Using electric mixer, beat butter and sugar in large bowl until smooth. Add egg yolks 1 at a time, beating until blended after each addition. Add vanilla and beat 1 minute.

Stir in flour mixture just to combine. Stir in lavender blossoms. Beat dough until creamy, about 2 minutes.

Gather dough into ball. Divide dough into 4 portions; flatten each into disk. Wrap disks in plastic; refrigerate overnight.

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Working with 1 disk at a time, roll dough out on lightly floured surface to 1/8-inch thickness. Using 2 1/2-inch round cookie cutter, cut out cookies. Transfer to prepared sheets, spacing 1 inch apart.

Gather scraps and roll out on lightly floured surface, then cut out more cookies. Repeat until all dough is used. Bake cookies until light golden, about 9 minutes. Let cool completely on sheet.

Spread about 1 teaspoon jam on flat side of 1 cookie. Top with flat side of another cookie, forming sandwich. Repeat with remaining cookies and jam.

Whisk powdered sugar, lavender syrup, and water in medium bowl to blend, adding more water as needed by 1/2 teaspoonfuls to form spreadable icing. Spread thin layer of icing atop each sandwich cookie. Let stand until set, about 1 hour.

NOTE: Lavender blossoms are used most often in Middle Eastern and French cooking. The dried blossoms and syrup can be found at natural foods stores and specialty foods stores. Blossoms are also often sold at farmers' markets.