More cookies! I made these cookies the same weekend I made the snickerdoodles and they were equally as delicious. These cookies are slightly time consumming because you have to make the cookies and then the filling, salve but trust, shop it is worth it.
The cookies have a very subtle but rich vanilla flavour owed to the real vanilla beans that are used. The cookies are soft and chewy. The filling is a combination of raspberry and white chocolate – creamy, rich and decadent. These cookies are the perfect cookie for spring – they are fruity, light and fresh. The perfect thing after a long, cold winter.
Recipe is below the cut – happy munching!
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 ¼ sticks (10 tablespoons) unsalted butter, softened
1 ½ cups plus 2 teaspoons sugar
1 large egg
2 teaspoons pure vanilla extract
1 vanilla bean, halved lengthwise, seeds scraped and reserved
6 ounces (1 cup) fresh raspberries
7 ½ ounces best-quality white chocolate, coarsely chopped
1/3 cup heavy cream
Preheat oven to 350°F. Whisk together flour, baking soda, and salt; set aside.
Mix butter and 1 ½ 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.
Scoop batter using a flat (not mounded) 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 on wire racks.
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.
Melt white chocolate in a heatproof bowl set over a pan of simmering water. Remove from heat; whisk in cream in a slow stream. Slowly whisk in reserved raspberry mixture. Refrigerate up to 45 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 for up to 2 days.