Raspberry Cream Sandwiches

Directions

1. 1
   Preheat oven to 350F.
2. 2
   Make cookies: Whisk together flour, baking soda, and salt.
3. 3
   Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment.
4. 4
   Mix on medium-high speed until pale and fluffy, about 2 minutes.
5. 5
   Add egg, vanilla extract, and vanilla seeds; reserve bean for another use.
6. 6
   Mix until smooth.
7. 7
   Reduce speed to low; gradually mix in flour mixture.
8. 8
   Using a 1-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart.
9. 9
   Bake, rotating sheets halfway through until golden and just set, 8 to 10 minutes.
10. 10
    Let cool on parchment on wire racks.
11. 11
    Make filling: Puree raspberries and sugar in a food processor.
12. 12
    Pour mixture through a fine sieve into a small bowl, pressing to extract juice; discard seeds.
13. 13
    Melt white chocolate in a heatproof bowl set over a pan of simmering water.
14. 14
    Remove from heat; whisk in cream in a slow, steady stream.
15. 15
    Add reserved raspberry mixture; slowly whisk until pale, about 3 minutes.
16. 16
    Refrigerate 30 minutes.
17. 17
    Assemble cookies: Spread 1 tablespoon filling onto the bottom of one cookie; sandwich with another.
18. 18
    Repeat.
19. 19
    Cookies can be refrigerated between layers of parchment in airtight containers at room temperature up to 2 days.