Friday, November 16, 2012

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.

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