Raspberry Cream Sandwich Cookies

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 5/8 cup unsalted butter, softened (10 Tbls.)
• 1 1/2 cups granulated sugar
• 2 teaspoons granulated sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1 vanilla bean, halved lengthwise, seeds scraped and reserved
• 6 ounces fresh raspberries (1 1/2 cups)
• 7 1/2 ounces best quality white chocolate, coarsely chopped
• 1/3 cup heavy cream

1. Preheat oven to 350*.
2. Whisk flour, baking soda, and salt; set aside.
3. Mix butter, and 1 1/2 cup gran. sugar, with mixer on medium high speed till pale and fluffy.about 2-3 minutes.
4. Add egg, extract and vanilla seeds.mix well till smooth. Reduce speed to low.
5. Gradually add flour mixture.Mix till well combined.
6. Scoop batter using a 1" ice cream scoop, space about 2" apart on sheets lined with parchment paper.
7. Bake cookies 4 minutes. Remove sheets from oven and gently tap baking sheets to flatten cookies---return to oven, switching positions and bake till cookies are set--4-6 minutes more.
8. Let cool on parchment paper on wire racks.
9. Puree raspberries and remaining 2 tsps sugar in a food processor. Pour mixture through a fine sieve into a small bowl.press to extract all juice.
10. Discard seeds.
11. Melt white chocolate in heatproof bowl over simmering water.
12. Remove from heat, whisk in cream, in a slow stream.
13. Whisk in reserved raspberry mixture. Chill for 30 minutes.
14. When cookies are cooled, spread about 1 tsp raspberry cream on undersides of cookies.top with matching cookie half.
15. Store at room temperature in airtight container for up to 2 days.

allpurpose, baking soda, salt, unsalted butter, sugar, sugar, egg, vanilla, vanilla bean, fresh raspberries, white chocolate, heavy cream

Taken from www.food.com/recipe/raspberry-cream-sandwich-cookies-118613 (may not work)