raspberry cream sandwich cookies

It’s official.  I’m a grown-up.  A real, live, grown-up adult with a real, paying, responsibility-laden job.  Words to describe how I feel about this?  Let’s see…excited, nervous, happy, TERRIFIED.  What if I don’t like it?  What if I don’t know what to do with a patient?  What if a patient falls while I’m working with them?  And most importantly, what if my co-workers don’t like me?  Oooh, or what if I don’t like them?  

After almost a week and a half of work, I can officially say my fears and time spent worrying about the co-workers were needless and a waste of time.  They are a great group of people full of funny stories, team work, sarcasm, good advice, and celeb gossip.  I basically spent the entire week asking everyone question after question about every little thing to know, so I wanted to bake them a ‘lil somethin’ somethin’ to thank them for their help.  I turned to my trusty gal pal Martha Stewart for a fun, unique cookie and knew I had a winner when I saw these raspberry sandwich cookies.

The cookies turned out a bit thinner than I had expected but it turned out to be a good thing, as the thinner cookies really let the cream filling really shine through.  I think if the cookies had been any thicker the frosting would have gotten lost in between two massive cookies.  And the raspberry cream?  I basically wanted to take a bath in it.  Which makes no sense but I think you know what I mean.  

So what did the new co-workers say about the cookies?  They loved them.  I loved them.  We all loved them.  

Raspberry Cream Sandwich Cookies
from Martha Stewart’s Cookies

for the cookies:
1 3/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/4 sticks (10 tbsp) unsalted butter, at room temperature
1 1/2 cups plus 2 tsp sugar
1 large egg
2 tsp pure vanilla extract
1 vanilla bean halved lengthwise, seeds scraped and reserved
for the raspberry cream:
1 cup (6 oz) fresh raspberries
7 1/2 oz white chocolate, coarsley chopped
1/3 cup heavy whipping cream


Preheat oven to 350 degrees F.  Line 2 baking sheets with parchment paper.  Set aside.

In medium bowl, whisk together flour, baking soda, and salt.  Set aside.

In large bowl with an electric mixer, beat together the butter and 1 1/2 cup sugar until light and fluffy, 2-3 minutes.  Add in egg, vanilla extract, and vanilla seeds and mix until smooth, scraping down the sides of the bowl to make sure everything is combined.  Reduce speed of electric mixer to low and gradually mix in flour mixture.

Scoop batter by the tablespoon and space at least 2 inches apart on prepared baking sheets.  Bake in preheated oven for 10-12 minutes.  If you are baking two sheets at a time, make sure to rotate the sheets halfway through baking time, about 5 minutes.

To make the filling, puree the raspberries and remaining 2 tsp sugar in a food processor.  Pour mixture through a fine sieve over a small bowl.  Press the juice through the sieve, leaving the seeds behind.  This may take a few minutes, to get all of the juice through.  Set mixture aside and discard seeds.

Melt white chocolate in a heatproof bowl over a pan of simmering water.  Stir continuously until smooth, then remove from heat.  Slowly whisk in cream, followed by the raspberry mixture.  Refrigerate for at least an hour before filling the cookie sandwiches.

To make the sandwich cookies, spread raspberry cream on undersides of half the cookies, then sandwich them with one of the remaining cookies.  Enjoy!!

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