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Raspberry Cream Sandwich Cookies

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“from Martha Stewart's latest magazine..want to put it here for future reference”
READY IN:
53mins
YIELD:
36 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350*.
  2. Whisk flour, baking soda, and salt; set aside.
  3. Mix butter, and 1 1/2 cup gran. sugar, with mixer on medium high speed till pale and fluffy.about 2-3 minutes.
  4. Add egg, extract and vanilla seeds.mix well till smooth. Reduce speed to low.
  5. Gradually add flour mixture.Mix till well combined.
  6. Scoop batter using a 1" ice cream scoop, space about 2" apart on sheets lined with parchment paper.
  7. Bake cookies 4 minutes. Remove sheets from oven and gently tap baking sheets to flatten cookies---return to oven, switching positions and bake till cookies are set--4-6 minutes more.
  8. Let cool on parchment paper on wire racks.
  9. Puree raspberries and remaining 2 tsps sugar in a food processor. Pour mixture through a fine sieve into a small bowl.press to extract all juice.
  10. Discard seeds.
  11. Melt white chocolate in heatproof bowl over simmering water.
  12. Remove from heat, whisk in cream, in a slow stream.
  13. Whisk in reserved raspberry mixture. Chill for 30 minutes.
  14. When cookies are cooled, spread about 1 tsp raspberry cream on undersides of cookies.top with matching cookie half.
  15. Store at room temperature in airtight container for up to 2 days.

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