Anywho, I realize that this summer I've been posting quite a bit of recipes that have included fruit: Blueberry Coffee Cakes, Blueberries & Cream Sweet Rolls, Strawberry Rhubarb Crumb Bars, Double-Chocolate Strawberry Cookies, and Strawberry Rhubarb Cream Bars, to name a few. And I don't know if you recall, but I love doing the seasonal thing (even though I came to terms with Nebraska having, oh, nothing, ever in season besides rhubarb!!). So for the most part, I've made my goal. Which I'm happy about. But do you also notice a trend with the goodies I've done? Apparently I have forgotten that there are other fruits in this lovely world and I kind of feel like I've been missing out! Don't get me wrong, I love strawberries [and found a burning love for rhubarb] but you gotta switch things up every once in a while. Keep things interesting.
So I racked my brain for past recipes I've tried [and loved] and remembered this one, Raspberry Cream Sandwich Cookies. Although I really do love this recipe for the ridiculously soft, crackly sugar cookie and a sweet but tart white chocolate filling made with pureed fresh raspberries, my mom truly LOVES this baked goodie! Yes, this cookie sandwich is fantastic but she goes above and beyond with her feelings for this treat. I really couldn't tell you what pulled the trigger, but she requested this recipe ASAP after the first time I made them and I know she's also made them a few times to bring in to her office. I rememember most recently she called me from the grocery store asking for the list of ingredients because she just had to make these. Crazy lady (wink, wink!). Mom, if you're reading this, you should probably leave a comment telling your side of this story .
Raspberry Cream Sandwich Cookies
From Martha Stewart
|I'm so sorry for these ugly, ugly pictures. But my Tried & True recipes are obviously ones I've previously made, LONG before the blogging world.|
1-3/4 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
3/4 c. unsalted butter, softened
1-1/2 c. sugar
1 large egg
4 tsp. vanilla extract
White Chocolate Raspberry Filling:
1 c. fresh raspberries
2 tsp. sugar
7-1/2 oz. best-quality white chocolate, coarsely chopped
1/3 c. heavy whipping cream
- Heat oven to 350. Whisk together flour, baking soda and salt; set aside.
- Mix butter and 1-1/2 cups sugar with electric mixer on medium-high speed until pale and fluffy (about 3 minutes). Add egg and vanilla extract; mix until smooth. Reduce speed to low and gradually mix in flour mixture.
- Scoop batter using 1-inch scoop and place on parchment-lined baking sheet, setting 2-inches apart.
- Bake 4 minutes; remove sheet from oven and gently tap sheet on counter to flatten the cookies. Return to oven and bake 4 to 6 additional minutes or until cookies are set. Let cool on sheets before removing to wire rack.
- For fillng, puree raspberries and remaining 2 teaspoons sugar in food processor. Pour mixture through fine sieve into a small bowl; discard seeds. Set aside.
- Melt white chocolate in heatproof bowl. Whisk in heavy whipping cream in a slow stream. Slowly whisk in raspberry mixture. Refrigerate for up to 45 minutes.
- Spread one heaping teaspoon of raspberry cream on undersides of half of the cookies. Top with remaining cookies.
Yield: 3 dozen cookie sandwiches