Prep 45 mins
Cook 8 mins
from Martha Stewart's latest magazine..want to put it here for future reference
- 414.03 ml all-purpose flour
- 4.92 ml baking soda
- 2.46 ml salt
- 146.68 ml unsalted butter, softened (10 Tbls.)
- 354.88 ml granulated sugar
- 9.85 ml granulated sugar
- 1 large egg
- 9.85 ml pure vanilla extract
- 1 vanilla bean, halved lengthwise, seeds scraped and reserved
- 170.09 g fresh raspberries (1 1/2 cups)
- 212.62 g best quality white chocolate, coarsely chopped
- 78.07 ml heavy cream
- Preheat oven to 350*.
- Whisk flour, baking soda, and salt; set aside.
- Mix butter, and 1 1/2 cup gran. sugar, with mixer on medium high speed till pale and fluffy.about 2-3 minutes.
- Add egg, extract and vanilla seeds.mix well till smooth. Reduce speed to low.
- Gradually add flour mixture.Mix till well combined.
- Scoop batter using a 1" ice cream scoop, space about 2" apart on sheets lined with parchment paper.
- 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.
- Let cool on parchment paper on wire racks.
- 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.
- Discard seeds.
- Melt white chocolate in heatproof bowl over simmering water.
- Remove from heat, whisk in cream, in a slow stream.
- Whisk in reserved raspberry mixture. Chill for 30 minutes.
- When cookies are cooled, spread about 1 tsp raspberry cream on undersides of cookies.top with matching cookie half.
- Store at room temperature in airtight container for up to 2 days.
These are heaven!!!!!!!!!!!!! Martha Stewart would be proud of me because I used Kerrygold butter, Guirardelli white chocolate and I sifted my dry ingredients very well. These are worth the trouble, believe me!!!! The fresh raspberry creme filling is one of the best things I have ever tasted!!! These cookies bake up great too!! I did one batch the full size with the 1 inch scoop but then I wanted some little ones so I split each scoop in half and I baked them half as long and it totally worked out great!!!! So on the full size cookies, I baked for 4 then 5 minutes. And on my little cookies, I baked for 2 then 2 1/2 minutes. Love, Love, Love these cookies!!!! Thanks for posting!!!!!!!!!!!!!
This recipe caught my eye a while back, but I finally decided to make them when I saw the picture of them in a Martha Stewart Holiday Cookie magazine (they looked so pretty, and I love raspberry and white chocolate together). They definitely weren't the most economical cookies I've ever made, but the flavor, WOW! I actually messed up the filling part (I added too many raspberries, so the filling never solidified enough to fill the cookies), but that didn't stop my family from using it as a dip with the cookies. I do recommend slightly underbaking the cookies, or they become quite crisp. I would even consider making just the cookies by themselves. Thanks for posting!