This past weekend my friend Nicole had a few of the girls from our high school crew over her house for a girls night. We hadn’t had one in a while, just a night to hang out, watch a movie and obviously eat. I decided to make some cookies and I stumbled across a recipe on Martha’s website for Raspberry Cream Sandwich Cookies. Uhh, yes please… and thank you!
You will need:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 sticks (10 tablespoons) unsalted butter, softened
- 1 1/2 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 1/2 ounces best-quality white chocolate, coarsely chopped
- 1/3 cup heavy cream
Start off by whisking together the flour, baking soda and salt (set aside).
Scoop the batter into 1-inch balls. The recipe recommends using a 1-inch ice cream scoop (after I decided to eye ball it and the cookies came out all different sizes, I took recommend using a small ice cream scoop!) Place cookies space 2 inches apart on baking sheets lined with parchment paper. Bake for about 4 minutes. Remove baking sheets from over and switch the position of them in the oven. Bake for another 4-6 minutes.
Now whisk in the raspberry puree. The recipe now says to let cream filling mixture sit for about 30 minutes. The next time I make these I will probably let them chill in the fridge for a little bit longer, probably an hour… I feel like the mixture could have been a little thicker.