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Raspberry-Cream Sandwich Cookies

  • Yield: Makes 3 dozen
Raspberry-Cream Sandwich Cookies

Source: Martha Stewart Living, May 2005

Ingredients

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

Directions

  1. Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt; set aside.

  2. Mix butter and 1 1/2 cups sugar with an electric mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Add egg, extract, and vanilla seeds; mix until smooth. Reduce speed to low. Gradually mix in flour mixture.

  3. Scoop batter using a flat (not mounded) 1-inch ice cream scoop; space 2 inches apart on baking sheets lined with parchment paper.

  4. Bake cookies 4 minutes. Remove from oven; gently tap baking sheets on counter to flatten cookies. Return to oven, switching positions of sheets; bake until cookies are just set, 4 to 6 minutes more. Let cool on parchment on wire racks.

  5. Puree raspberries and remaining 2 teaspoons sugar in a food processor. Pour mixture through a fine sieve into a small bowl, pressing to extract juice; discard seeds. Set mixture aside.

  6. Melt white chocolate in a heatproof bowl set over a pan of simmering water. Remove from heat; whisk in cream in a slow stream. Slowly whisk in reserved raspberry mixture. Refrigerate up to 45 minutes.

  7. Spread 1 heaping teaspoon raspberry cream on the undersides of half the cookies. Sandwich with remaining cookies.

Cook's Note

Cookies can be stored at room temperature in an airtight container for up to 2 days.

Reviews (22)

  • Jujigirl 19 Apr, 2014

    This is a question (just made these last night, the verdict is still out as they haven't been tried yet) - can these really sit outside (covered) even with cream in the filling? I ended up putting them in the fridge b/c I was worried. If anyone reads this, please let me know if only the cookie portion can sit out or if the entire assembled sandwich can....

  • carlasue 19 Oct, 2012

    I am an experienced baker and I have to agree with 12 other people who disliked and/or found that this recipe needs adjustments. These were TERRIBLE! The dough was tooo greasy and sweet and the filling was runny and purple, not to mention the lack of fruit flavor. The cookies also tasted so much like baking soda - yuck!
    I should have read the comments before baking these...

  • katebakes 25 Sep, 2012

    Such a fun recipe! The sugar cookie was nice and crisp around the edges yet chewy at the same time. If you follow the timing laid out for you in the recipe, you will achieve a perfectly flat, crinkled little cookie! As for the filling, I was unfortunately in a time crunch and used vanilla buttercream combined with mashed raspberries. Truly fabulous! I will be sure to try the given filling my second time around as I will be making these cookies again soon! They were a true hit!

  • Kelleah 7 Dec, 2011

    Excellent cookie! Made employees at work and they loved this cookie. They were gone in no time.
    Revisions to recipe: Added raspberry extract to filling to punch the favor. Also had to bang cookies twice during cook time.

  • s4nte 5 Aug, 2011

    these were very sweet, greasy cookies. the cream was tasty but the 6 oz of raspberries called for in the recipe is too much and thins-out the cream, making it too loose and un-spreadable (and purple in color - not light pink like in the photo). I'd use 3.5 or 4 oz of raspberries if I were to make these cookies again.

  • fletch123 13 May, 2011

    Would NOT make these cookies again.

  • drummondjess 3 Sep, 2010

    I made these cookies for my friend's baby shower, pink and white cookies went with the girly pink theme. The cookie recipe came out too greasy, they were terrible. But the raspberry white chocolate filling was perfect. Just the right amount of sweetness. Because it was coming down to crunch time for the baby shower I had to use a prepared sugar cookie dough and trash the cookies from this recipe. But with the great filling no one even noticed.

  • mlg71 21 Aug, 2010

    ironically just made these today...and they are the "cookie of the day". i think these are so delicious. the sugar cookie recipe alone is a keeper for me. you have to let the cream set in the frig...i recommend more like an hour to 1 1/2 hours. it appears to be more "purple" when you first make it - but it lightens up and becomes more pink as it sets up. my family just loved these and they were perfect for my niece's 12th birthday party!

  • jadekitty 21 Aug, 2010

    I found them to be salty and very picky, you have to catch them at the right time or they won't flatten.. and you can't over cook them.

  • marilyn8880 11 Sep, 2009

    I added icing sugar (confectioners suger) into the filling mixture to thicken it, worked a treat.

  • nehad 30 Jan, 2009

    Rasberry cream sandwich cookies:I made these cookies but unfortunetly they were veryvery very untasty I think it's because of the baking soda ..so I suggest that u revise the ingredients and update it again .....my kids hate it very much...thank u

  • solberhl 27 Oct, 2008

    very yummy. i could not find whole vanilla bean, but used the very best extract I could find. very fabulous.

  • jose51 9 Aug, 2008

    I have made these twice and and followed the recipe accurately but both times the cookie tastes of egg - I wonder if it is too much vanilla extract. Had to throw the batter away, but the filling is delicious.

  • goodbyegirl6188 25 Jul, 2008

    These are heavenly!!!!!!!!!!! The flavor of the fresh raspberry cream is out of this world and the color is such a beautiful light pink!!!!!!!!!!!! These are worth the effort and would make a great gift for someone to lift their spirits!!!!

  • nmeyer 15 Jul, 2008

    I have made these cookies a handful of times and they are so incredibly good. I only altered the size of the rounds since they are sandwiched just to make them smaller. The filling is unbelievably good and I have used it with several other recipes.If you follow the recipe the filling should be a pudding like consistency or a little thicker.I would defiantly not go law fat anything with this one or cheap out on the ingredients. You need real everything for them to be great.

  • roserobin 8 Jul, 2008

    I JUST HAVE TO MAKE THESE THIS WEEKEND! I'VE BEEN PICKING BLACK RASPBERRIES FOR 3 DAYS NOW

  • FeedYourSoul 20 Feb, 2008

    Reporting back...this past weekend I tried a variation of this recipe. I replaced the raspberry puree with the lemon juice and rind of two small lemons. I thought the combination of sour and sweet worked out really well. Also, I cut the amount of cream by half, so that the filling would be thicker. I've added this recipe to my family cookbook, now that I'm happy with the results.

  • FeedYourSoul 14 Feb, 2008

    The cookie is good. The filling is not. I found the combination overly sweet and lacking depth. I'm going to give this cookie one more try this weekend, but with a few tweaks. I want to try a lemon creme. I think the tartness will balance the sugar cookie better. Also, I think the filling recipe has too much liquid, so I'm going to cut down the amount of cream and juice. With the raspberry creme filling, I had to refridgerate the sandwiched cookies to get the filling to set up properly.

  • krusello 3 Feb, 2008

    My cookies are coming out f the the oven beautifully but then go flat whne cooling on the wire racks. I think I am going to try baking powder instead of baking soda. I also will make the filling more lie a mouse by whpping the cream then adding the melted chocolate then the raspberry puree. I will probably end up using less of the chocolate and raspberry puree to get the consistancy I want.

  • DoloresZiegler 31 Jan, 2008

    This is not a good recipe. I don't know, maybe I didn't do it properly but I think it is generally just super sugary. Also, my filling was very thin and runny. Not good.

  • bahawk20 11 Jan, 2008

    I plan to make them into hearts for Valentine's Day! Barb

  • Fred 5 Nov, 2007

    These are truly wonderful little cookies. I made them as part of my Christmas giveaways and people were crazy over them.

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