Lavender Whoopie Pies with Vanilla Bean Frosting Recipe

Preheat oven to 350 degrees F.

In a food processor or blender, combine greek yogurt, milk, dried lavender, and vanilla and blend for 1 minute, scraping down sides and lid of food processor once during blending.

Pour mixture through a fine-mesh strainer into a bowl while using a spatula to press and rub lavender against the strainer to release oils. Set aside and allow to rest.

In a mixing bowl, whisk together flour, baking powder, baking soda, and salt for 30 seconds.

In a separate mixing bowl, use an electric hand mixer to whip together butter, oil, and sugar on medium-high speed until pale and fluffy, about 2 minutes.

Blend in eggs one at a time, adding in food coloring with the second egg if using.

Add in flour mixture in three separate batches alternating with half of the milk mixture, beginning and ending with flour mixture and mixing on low-speed just until combined after each addition.

Transfer batter into a piping bag fitted with a ¼-inch or ½-inch round tip and pipe cookies onto a Silpat or parchment paper-lined baking sheet, spacing cookies 2-inches apart.

Bake in a preheated oven for about 6 to 8 minutes. Remove from oven and immediately transfer cookies to a cooling rack.

Allow cooling completely then spread frosting on the bottom of one cookie and sandwich to the bottom of another cookie.

To make the frosting, whip butter and vanilla bean seeds on medium-high speed of an electric mixer until nearly white and very fluffy for about 6 to 7 minutes.

Add in powdered sugar, milk, heavy cream, and vanilla extract and mix on low speed until blended,

Increase speed to medium and beat until very light and fluffy, about 5 to 6 minutes, frequently scraping down the sides and bottom of the bowl.