Raspberry-White Chocolate Sandwich Cookies

My sister and I made these ONCE.

I keep intending to make them again

(because delicious and lovely to look at)

however they are time-consuming.

If my sister would come over and help me though

I'd make these in an instant!

 

for the cookies:

1 ¾ cups flour

1 teaspoon baking soda

½ teaspoon coarse salt

10 Tablespoons unsalted butter, softened

1 ½ cups sugar

1 large egg

2 teaspoons pure vanilla extract

1 vanilla bean, halved lengthwise, seeds scraped and reserved

for the filling:

1 ⅓ cups fresh raspberries ( ½ pint)

2 teaspoons sugar

7 ½ best-quality white chocolate, coarsely chopped

⅓ cup heavy cream

1. Make cookies: Preheat oven to 300°.
1. Whisk together flour, baking soda, and salt; set aside. 
2. Cream together butter and sugar. 
3. Add egg, vanilla extract, and vanilla seeds; (reserve bean for another use). 
4. Mix until smooth.  Then gradually mix in flour mixture.
5. With ½ -inch ice cream scoop, drop dough onto baking sheets lined with parchment, spacing 1+ inch apart.
6. Bake rotating sheets halfway through, until golden and just set 8-10 minutes. 
7. Let cool on parchment on wire racks.
2. Make filling: Purée berries and sugar. 
1. Pour mixture through fine sieve, pressing to extract juice; discard seeds. Set aside.
2. Melt white chocolate in heatproof bowl set over pan of simmering water. 
3. Remove from heat; whisk in cream in a slow, steady stream. 
4. Add reserved raspberry mixture; slowly whisk until pale, about 3 minutes.  Refrigerate 30 minutes.
3. Assemble cookies:  Spread 1+ teaspoon filling onto the bottom of 1 cookie; sandwich with another. 
4. Cookies can be refrigerated between layers of parchment in airtight containers up to 2 days.  Can be frozen.