• In the bowl of a stand mixer or in a large bowl with a hand mixer, beat together butter, sugar, and lemon zest until light and fluffy, about 3 minutes.
• Beat in egg yolk, vanilla, and lemon juice.
• In a separate large bowl, whisk together flour, almond flour, and salt. Add flour mixture to the wet mixture and mix until just combined, taking care not to over-mix.
• Divide dough in half and pat each half into a disc. Wrap dough in plastic wrap and place in fridge until firm, about 1 hour.
• On a lightly floured surface, roll one disc of dough out to be about ¼"-thick (leave second disc of dough in fridge). Cut out cookies with a medium or large cookie cutter (2 ½" is recommended) and transfer to a parchment paper-lined baking sheet.
• Be sure to re-roll and dough scraps to cut out as many cookies as you can. Place cookie sheet in fridge for about 30 minutes and take second dough disc out.
• Roll second dough disk out to be about ¼"-thick and cut shapes with same cookie cutter. Transfer these to a second parchment paper-lined baking sheet and use your smallest cookie cutter to make a cutout in the center of each. Place this cookie sheet in fridge for 30 minutes to chill.
• Preheat the oven to 350°F.
• Bake both sheets of cookies for 8 to 10 minutes, or until the edges are just beginning to turn golden. Let them cool for 5 minutes on the pan, before transferring to a wire rack to cool completely.
• Place the cookies with the holes in them on a cookie sheet and sift confectioners' sugar over the top. Turn the remaining cookies flat side up and spread about ½ teaspoon of lavender icing into the center. Top lavender icing cookies with the sugar-dusted cookies.

Lavender Icing:

• In a small saucepan over medium heat, bring milk and lavender to just a boil.
• Remove saucepan from heat and let lavender steep in milk for about 10 minutes.
• Strain and discard lavender. Let mixture cool to room temperature.
• Place 6 Tbsp of the lavender milk mixture into a medium bowl and whisk in confectioners' sugar until smooth. For a thinner icing, add more lavender milk, 1 tsp at a time.
• Add food coloring until you reach desired shade (I used one drop red and one drop blue).