Raspberry Cream Sandwich Cookies - cooking recipe

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

Preparation

Preheat oven to 350*.
Whisk flour, baking soda, and salt; set aside.
Mix butter, and 1 1/2 cup gran. sugar, with mixer on medium high speed till pale and fluffy.about 2-3 minutes.
Add egg, extract and vanilla seeds.mix well till smooth. Reduce speed to low.
Gradually add flour mixture.Mix till well combined.
Scoop batter using a 1\" ice cream scoop, space about 2\" apart on sheets lined with parchment paper.
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.
Let cool on parchment paper on wire racks.
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.
Discard seeds.
Melt white chocolate in heatproof bowl over simmering water.
Remove from heat, whisk in cream, in a slow stream.
Whisk in reserved raspberry mixture. Chill for 30 minutes.
When cookies are cooled, spread about 1 tsp raspberry cream on undersides of cookies.top with matching cookie half.
Store at room temperature in airtight container for up to 2 days.