Raspberry Cream Sandwich Cookies Recipe

How to make it

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• Preheat oven to 350 degrees F.
• Whisk together flour, baking soda and salt; set aside.
• Mix butter and 1 1/2 c. sugar with an electric mixer on medium-high speed until pale and fluffy, 2 to 3 min.
• Add egg, extract and vanilla seeds; mix until smooth.
• Reduce speed to low.
• Gradually mix in flour mixture.
• Scoop batter using a 1-inch ice cream scoop; space 2 inches apart on baking sheets lined with parchment paper.
• 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 paper on wire racks.
• Puree raspberries and remaining 2 tsp. sugar in a food processor.
• Pour mixture through a fine sieve into a small bowl, pressing to extract juice; discard seeds.
• Set mixture aside.
• 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.
• 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.