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.