1 cup butter
½ cup sugar
2 egg yolks
1 TBS lemon zest
1 tbs fresh lemon juice
½ tsp salt
2½ cup flour
1 cup lemon curd (store-bought or homemade)
1 pint french lavender ice cream
Heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Beat butter and sugar in a large bowl with mixer until well blended. Beat in yolks, lemon zest, lemon juice, and salt. With mixer on low, beat in flour just until moist clumps form. Gather dough together in bowl.
Shape dough into 1-inch balls. Place balls on prepared sheets, spacing them 1 inch apart. Using a floured finger, make a deep indentation in center of each ball. Bake cookies until firm and lightly golden on bottom, about 18 to 20 minutes. Remove cookies from oven and immediately fill indentations with curd. Return to oven and bake 2 minutes longer to set curd.
Bake remaining cookies. Lightly dust edges with confectioners' sugar or lemon zest salt. Place a small scoop of French Lavender Ice Cream onto the bottom of one cookie and top with another. Press down until ice cream reaches edges. Serve or freeze immediately.