Raspberry Cream Sandwiches

• 1 3/4 cups all- purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
• 1 1/2 cups sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1 vanilla bean, halved lengthwise, seeds scraped and reserved
• 1 1/3 cups fresh raspberries (1/2 pint)
• 2 teaspoons sugar
• 7 1/2 ounces best-quality white chocolate, coarsely chopped
• 1/3 cup heavy cream

1. Preheat oven to 350F.
2. Make cookies: Whisk together flour, baking soda, and salt.
3. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment.
4. Mix on medium-high speed until pale and fluffy, about 2 minutes.
5. Add egg, vanilla extract, and vanilla seeds; reserve bean for another use.
6. Mix until smooth.
7. Reduce speed to low; gradually mix in flour mixture.
8. Using a 1-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart.
9. Bake, rotating sheets halfway through until golden and just set, 8 to 10 minutes.
10. Let cool on parchment on wire racks.
11. Make filling: Puree raspberries and sugar in a food processor.
12. Pour mixture through a fine sieve into a small bowl, pressing to extract juice; discard seeds.
13. Melt white chocolate in a heatproof bowl set over a pan of simmering water.
14. Remove from heat; whisk in cream in a slow, steady stream.
15. Add reserved raspberry mixture; slowly whisk until pale, about 3 minutes.
16. Refrigerate 30 minutes.
17. Assemble cookies: Spread 1 tablespoon filling onto the bottom of one cookie; sandwich with another.
18. Repeat.
19. Cookies can be refrigerated between layers of parchment in airtight containers at room temperature up to 2 days.

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

Taken from www.epicurious.com/recipes/food/views/raspberry-cream-sandwiches-389341 (may not work)