Lavender and Rose Sandwich Cookies

Sometimes you just have to make yourself some pretty cookies.  With Mother's Day coming up I whipped up some quick and easy rose and lavender sandwich cookies - just for me!

I work outside of the house full time and have 3 kiddos (a 12 almost 13 year old and 10 year old twins) so as with most moms - I rarely get to do stuff just for me.  As I get older, I'm finding that I need to make more time for that- to take more time to smell the roses - OR lavender!

Both are 2 of my favs so I decided to make some pretty sandwich cookies.

I had a little leftover sugar cookie dough so baked up a bunch of small round cookies.

Also had some leftover buttercream so flavored 1/2 with rose water and 1/2 with dried lavender.

Tint them with food gels to get rose and lavender colors (if you don't like dyes you can skip that step of course - or you can try natural colors like a little beet powder)

Add a dollop of flavored buttercream and top with another cookie!

See - pretty little sandwich cookies (which make me so happy!)

They would work great for Mother's Day or a baby shower too.  The hubby and I are getting away next weekend - we had this planned from awhile ago and I realized this week that I will be away from the kids on Mother's Day this year (insert sad crying emoji!).  You have to have some grown up alone time too right? But I'm trying not to feel too guilty for not seeing the kiddos this Sunday. Eating a bunch of these sandwich cookies may help me out of that feeling!

Sandwich Cookies with Lavender and Rose buttercream filling

by Michelle Clausen May 7 - 2017

Ingredients

• 1/2  roll of refrigerated sugar cookie dough (or use your favorite home made recipe)
• 2 cups of buttercream icing
• 1 teaspoon of rose water (add a little at a time until you get the rose flavor you like - it can get intense if you add too much)
• 1 teaspoon of powdered dried lavender (add a little at a time until you get the rose flavor you like - it can get intense if you add too much)
• rose and lavender colored food gel

Instructions

1. Preheat oven to 350 degrees.
2. Roll dough into half in balls and place on baking sheet.
3. Bake for 7 minutes or until edges of cookies are just golden.  Let cool.
4. Separate buttercream into 2 bowls.  
5. Add rose water and rose colored gel to one and mix well.
6. Add lavender and lavender colored gel to the other and mix well.
7. Add dollop of buttercream to one cookie then place another on top.  Press until buttercream just comes to edges of cookies. 
8. Garnish with dried lavender or edible rose petals 

Prep time: 35 minutes Yield: about 20 sandwich cookies

cupcake tower wedding "cake"....!

...so this was my first attempt at a cupcake tower for my aunt's wedding a couple of weeks ago....with a 6 inch 4 layer cake on top....

...roses piped on with a wilton #1M tip and then topped with large pearl non-pareils.....

.....the cupcakes are iced with vanilla buttercream tinted green, pink, or left plain white (make sure you use clear vanilla or you'll get off white buttercream)....some were also iced with chocolate fudge icing (store bought and mixed with about 2 cups of the vanilla buttercream).....all iced with the same wilton #1M tip.....

...for anyone who may need to make a ton of cupcakes (i made about 150), this was my plan of action....started baking batches (30-40ish) of cupcakes that monday (wedding was on saturday).....as soon as the cupcakes were cool, put them into large zip lock bags (get as much as the air out of the bag)....then immediately freeze....did this on tuesday, wednesday, and thursday too...on wednesday, thursday, and friday made the icings.....i batch for each color (this ended up being the perfect amount...1 batch iced about 35-40 cupcakes).....on friday defrosted all the cupcakes and then immediately iced and topped with the same pearl non-pareils as on the cake....

.....these had to be transported about 2 hours so the best "container" i found were those big costco cardboard boxes they give you to carry all the bulk items home....pack the cupcakes tight so there's not a lot of room to slide....i finished icing all the cupcakes on the friday before the wedding so covered the boxes with plastic wrap and stored in our cool basement area overnight....

....i used a cupcake tower to display them on and assembled everything once we got to the location....the cupcake tower is just sturdy white cardboard...the edges are not finished so i covered it in ribbon (secured with white pins).....pretend you don't see the ribbon coming off the edge in the pic below! oh and if you are going to re-use the cupcake tower just know that the cardboard may get some stains because of the cupcake liners or if any of the frosting gets on it too....(think it's fine tho because you just cover the stain up the next time with more cupcakes!)

...this was a lot of fun and for me it wasn't too stressful to make so many cuppies since i planned it pretty well and i wasn't up til 3 am frosting cupcakes (that said if i needed like 300 i may have been a lot more stressed!)....and most importantly....

CONGRATULATIONS SUSIE AND EBB!!!

thanks for letting me play a part on your special day!....(last photo by PB n' J Photography....they were AWESOME!)

tidy mom works for me wednesday

mother's day goodies....!

well re-posting after the blogger snafu....!

...does everyone make their own mother's day treats or maybe that's just me....?

....these are a mashup of i am baker's rose cake (which is showing up everywhere these days) and the infamous bakerella's mother's day cupcakes.....btw-although bakerella is pretty much synonymous with cake pops, her other creations are awesomely awesome as well....like this re-creation of her niece's artwork in cake!...i am so doing this one of these days!...i think i can easily blame her for my candy melt obsession too...!

...and while i'm at it...that amanda....she does some really cool cakes with surprises inside like this easter egg cake.....and i totally thought her russian doll cake was going to have layers of russian nesting dolls inside (she probably can do that but doesn't want everyone else to give up and stop baking)...

...the sugar cookie cake is made from the same base as these frosted sugar cookie bars....(definitely use the lemon zest, it makes the recipe)

...and i finally got around to using the letter mold i got awhile ago.....i used candy melts and before totally hardened....added a tooth pick at the bottom of the letter (so you can stick it into the cake)....

....and since i had some leftover cupcake batter from these....i made some mini bundt cakes too.....well because who doesn't love mini bundt cakes...?

.....i used much smaller roses than amanda's rose cake....using a wilton #17 tip but you can probably use any open star tip.....and make sure the frosting is at room temp and not cold...it's much easier to pipe the flowers that way.....

.....and after a couple it gets pretty easy to get the hang of it.....

....you end up with a bunch of cute bundt cakes and a big sugar cookie cake....!

....oh and i found out that my kiddos that usually only eat the frosting off a cupcake (go figure!) will eat slices of the the frosted sugar cookie cake....

....hope everyone had a great mother's day....and lookie at one of the mother's day card's i got.....

....it doesn't get much better than that!

ps i am so bummed i lost the comments on this post, they were so sweet! (not that i'm looking for comments or anything.... :) thanks for stopping by and have a great week!

tidy mom