Raspberry Cream Sandwich Cookies
These Raspberry Cream Sandwich Cookies are made up of delicate vanilla sugar cookies and a delightful fresh raspberry and white chocolate filling.
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Makes: 12 sandwich cookies
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Ingredients
- 1 ¾ cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ sticks (10 Tbsp) unsalted butter softened
- 1 ½ cups, plus 1 tsp granulated sugar divided
- 1 large egg
- 2 teaspoon vanilla extract
- 1 vanilla bean halved lengthwise, seeds scraped and reserved
- 3 oz. (½ cup) fresh raspberries
- 4.4 oz. high-quality white chocolate coarsely chopped
- ¼ cup heavy cream
Instructions
- Preheat oven to 350 degrees and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder and salt.
- In the bowl of an electric mixer or in a large bowl with a hand mixer, beat butter and 1 ½ cups sugar at medium-high speed until mixture is fluffy, roughly 2-3 minutes.
- Add egg, vanilla extract, and vanilla bean seeds and mix until smooth. Reduce mixer speed to low and slowly mix in the flour mixture, taking care not to over-mix.
- Scoop about 2 tablespoon of dough and form into a ball. Space 2 inches apart on prepared baking sheets. Bake for about 5 minutes. Remove baking sheets from over and gently tap on counter. Return to oven (try to put pans in different positions in oven when you return them). Bake for another 5-7 minutes.
- Remove cookies from oven and let cool in pan for a couple minutes before moving to wire racks to cool completely.
- While cookies are baking, puree raspberries and remaining teaspoon of sugar in a food processor. Push the puree through a sieve and into a small bowl allowing juices through. Set aside.
- Place the white chocolate in a heatproof bowl placed tightly over a saucepan of simmering water (you can also use a double boiler). Stir chocolate until melted and remove from heat.
- Slowly mix cream into the white chocolate. Whisk the raspberry puree in until fully combined. Place in the fridge for about 30 minutes.
- Once chilled, spread raspberry filling on one side of a cooled cookie (face down) and sandwich with another cookie.
- You can store cookies in an airtight container at room temperature for 2-3 days, however, I like to keep them in the fridge for maximum freshness.
Notes
- Recipe adapted from Martha Stewart Living.
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