Ingredients
1¾cupsall-purpose flour
1tspbaking soda
½tspsalt
1¼stickunsalted butter
1½cupssugar,(plus 2 tsp)
1largeegg
2tsppure vanilla extract
1vanilla bean
6ozfresh raspberries
7½ozwhite chocolate,best-quality
cupheavy cream
Preparation
Preheat oven to 350 degrees F. Whisk together flour, baking soda, and salt; set aside.
Mix butter and 1½ cups sugar with an electric mixer on medium-high speed until pale and fluffy. Add egg, extract, and vanilla seeds; mix until smooth. Reduce speed to low. Gradually mix in flour mixture.
Scoop batter using a 1-inch ice cream scoop; space 2 inches apart on baking sheets lined with parchment paper. Bake cookies 4 minutes.
Remove from oven; gently tap baking sheets on counter to flatten cookies. Return to oven, switching positions of sheets; bake until cookies are just set, which would take 4 to 6 minutes more. Let cool on parchment on wire racks.
Puree raspberries and remaining 2 teaspoons sugar in a food processor. Pour mixture through a fine sieve into a small bowl, pressing to extract juice; discard seeds. Set mixture aside.
Melt white chocolate in a heatproof bowl set over a pan of simmering water. Remove from heat; whisk in cream in a slow stream. Whisk in reserved raspberry mixture. Refrigerate 30 minutes.
Spread 1 heaping teaspoon raspberry cream on the undersides of half the cookies. Sandwich with remaining cookies.
Cookies can be stored at room temperature in an airtight container up to 2 days.
