HEAT OVEN TO 350
MAKE THE LEMON GLAZE
In a small bowl, combine the powdered sugar with the lemon zest, lemon extract and 1 tablespoon of cream. Combine with a spoon until all the lumps are gone, adding a 1/2 teaspoon of additional cream at a time if needed. You want a syrup-like consistency.
Set aside until ready to drizzle on the cooled pies.
MAKE THE PIES
On a lightly floured work surface, place one unrolled pie crust out and using the fluted cookie cutter, cut the crust many times as you can, gathering the un-used crust scraps up with your fingers and rolling them out again with a lightly floured rolling pin.
Repeat for the second crust.
On each crust round, place 1/2 teaspoon of jam in the middle. Brush a little of the beaten egg around the edges of each crust, and fold over, pressing lightly to seal.
Continue until all pies are made, placing the finished pies on the baking sheet lined with parchment paper.
Refrigerate the pies for 15 minutes.
Brush the pies with the remaining egg wash using the pastry brush, and bake in the oven for 15-18 minutes until crust is lightly brown.
Remove from oven and cool completely on a wire rack.
Drizzle a teaspoon or so of the lemon glaze on each pie, and sprinkle with lavender (or other) sprinkles if desired.