A filling made with sweetened pureed berries, heavy cream, and white chocolate is tucked between two vanilla-bean cookies.

　　

Ingredients

Makes 3 dozen

　　

for the cookies

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

　　

for the filling

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

　　

Step 1

Preheat oven to 350°F. Make cookies: Whisk together flour, baking soda, and salt. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed 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.

　　

Step 2

Using a 1-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake, rotating sheets halfway through until golden and just set, 8 to 10 minutes. Let cool on parchment on wire racks.

　　

Step 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.

　　

Step 4

Melt white chocolate in a heatproof bowl set over a pan of simmering water. Remove from heat; whisk in cream in a slow, steady stream. Add reserved raspberry mixture; slowly whisk until pale, about 3 minutes. Refrigerate 30 minutes.

　　

Step 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 containers at room temperature up to 2 days.

　　Martha Stewart's Cookies