Dana Treat – Treat Yourself

Why Dana Treat?

Posted July 9, 2008

Raspberry Cream Sandwiches
Martha Stewart’s Cookies

Makes 3 dozen

For the cookies:
1 3/4 cup flour

1 tsp. baking soda

1/2 tsp. coarse salt

10 tbsp (1 1/4 sticks) unsalted butter, room temperature

1 1/2 cups sugar

1 large egg

2 tsp. vanilla extract

1 vanilla bean, halved lengthwise, seeds scraped and reserved

For the filling:
1/2 pint fresh raspberries

2 tsp. sugar

7 1/2 oz. best quality white chocolate, chopped

1/3 cup heavy cream

1. Preheat oven to 350 degrees. Make cookies: Whisk together flour, baking soda, and salt. ut butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high until pale and fluffy, about 2 minutes. Add egg, vanilla extract, and vanilla seeds; reserve bean for another use. Mix until smooth. Reduce speed to low; gradually mix in flour mixture.

2. Using a 1 inch ice cream scoop, drop dough onto baking sheets, spacing 2 inches apart. Bake, rotating sheets halfway through until golden and just set, 8-10 minutes. Let cool on wire wracks.

3. Make filling: Puree raspberries and sugar in a food processor. Pour mixture through a fine sieve into a small bowl, pressing to extract juice; discard seeds.

4. Melt white chocolate in a heat-proof bowl set over a pan of simmering water. Remove from heat; whisk in cream in a slow, steady stream. Add reserved raspberry mixture; slowly whisking until pale, about 3 minutes. Refrigerate 3o minutes (or longer).

5. Assemble cookies: Spread 1 tablespoon filling onto the bottom of one cookie; sandwich with another. Repeat. Cookies can be refrigerated between layers of parchment in airtight container at room temperature for up to two days.

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