Raspberry Cream Sandwich Cookies |
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Prep Time: 45 Minutes Cook Time: 8 Minutes |
Ready In: 53 Minutes Servings: 12 |
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from Martha Stewart's latest magazine..want to put it here for future reference Ingredients:
1 3/4 cups all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
5/8 cup unsalted butter, softened (10 tbls.) |
1 1/2 cups granulated sugar |
2 teaspoons granulated sugar |
1 large egg |
2 teaspoons pure vanilla extract |
1 vanilla bean, halved lengthwise, seeds scraped and reserved |
6 ounces fresh raspberries (1 1/2 cups) |
7 1/2 ounces best quality white chocolate, coarsely chopped |
1/3 cup heavy cream |
Directions:
1. Preheat oven to 350*.
2. Whisk flour, baking soda, and salt; set aside.
3. Mix butter, and 1 1/2 cup gran. sugar, with mixer on medium high speed till pale and fluffy.about 2-3 minutes.
4. Add egg, extract and vanilla seeds.mix well till smooth. Reduce speed to low.
5. Gradually add flour mixture.Mix till well combined.
6. Scoop batter using a 1 ice cream scoop, space about 2 apart on sheets lined with parchment paper.
7. Bake cookies 4 minutes. Remove sheets from oven and gently tap baking sheets to flatten cookies-return to oven, switching positions and bake till cookies are set-4-6 minutes more.
8. Let cool on parchment paper on wire racks.
9. Puree raspberries and remaining 2 tsps sugar in a food processor. Pour mixture through a fine sieve into a small bowl.press to extract all juice.
10. Discard seeds.
11. Melt white chocolate in heatproof bowl over simmering water.
12. Remove from heat, whisk in cream, in a slow stream.
13. Whisk in reserved raspberry mixture. Chill for 30 minutes.
14. When cookies are cooled, spread about 1 tsp raspberry cream on undersides of cookies.top with matching cookie half.
15. Store at room temperature in airtight container for up to 2 days.
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