RASPBERRY CREAM SANDWICH COOKIES

RASPBERRY CREAM SANDWICH COOKIES image

Categories Dessert

Yield 3 dozen

Number Of Ingredients 11

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1 3/4 cup(s) all-purpose flour
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 1/4 stick(s) (10 tablespoons) unsalted butter, softened
1 1/2 cup(s) plus 2 teaspoons sugar
1 large egg
2 teaspoon(s) pure vanilla extract
1 vanilla bean, halved lengthwise, seeds scraped and reserved
6 ounce(s) (1 cup) fresh raspberries
7 1/2 ounce(s) best-quality white chocolate, coarsely chopped
1/3 cup(s) heavy cream

Steps:

1. Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt; set aside. 2. Mix butter and 1 1/2 cups sugar with an electric mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Add egg, extract, and vanilla seeds; mix until smooth. Reduce speed to low. Gradually mix in flour mixture. 3. Scoop batter using a 1-inch ice cream scoop; space 2 inches apart on baking sheets lined with parchment paper. 4. Bake cookies 4 minutes. Remove from oven; gently tap baking sheets on counter to flatten cookies. Return to oven, switching positions of sheets; bake until cookies are just set, 4 to 6 minutes more. Let cool on parchment on wire racks. 5. Puree raspberries and remaining 2 teaspoons sugar in a food processor. Pour mixture through a fine sieve into a small bowl, pressing to extract juice; discard seeds. Set mixture aside. 6. Melt white chocolate in a heatproof bowl set over a pan of simmering water. Remove from heat; whisk in cream in a slow stream. Whisk in reserved raspberry mixture. Refrigerate 30 minutes. 7. Spread 1 heaping teaspoon raspberry cream on the undersides of half the cookies. Sandwich with remaining cookies. Cookies can be stored at room temperature in an airtight container up to 2 days.