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.
Ingredients
- 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
Instructions
- 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!!
Welcome to greens & chocolate! I'm Taylor and am so excited that you stopped by! I'm a Minnesota girl in my 20's who's loving life with my husband Marc, our son Lars, and our Golden Retriever Maddie. I love cooking healthy meals, but it's essential that I have my dessert. All after a hot yoga class or a run, though! It's all about moderation here at greens & chocolate. 
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