How To Make Raspberry Cream Sandwich Cookies
Sweet raspberry-flavored cream serves as filling for these sandwich cookies, a pretty treat that tastes just as good, even better.
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.
- Calories: 369.15kcal
- Fat: 16.93g
- Saturated Fat: 10.29g
- Trans Fat: 0.39g
- Monounsaturated Fat: 4.56g
- Polyunsaturated Fat: 0.78g
- Carbohydrates: 51.35g
- Fiber: 1.45g
- Sugar: 36.32g
- Protein: 3.77g
- Cholesterol: 48.34mg
- Sodium: 221.72mg
- Calcium: 48.94mg
- Potassium: 104.42mg
- Iron: 1.08mg
- Vitamin A: 100.50µg
- Vitamin C: 3.82mg
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