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