WOW scale: 10
Time to prepare: less than an hour
Skill required: If you love Oreos...
1-3/4 cups all-purpose flour (plain flour)
1 teaspoon baking soda
1/2 teaspoon salt
1-1/4 sticks (10 tablespoons) unsalted butter, softened
1-1/2 cups + 2 teaspoons granulated sugar (table sugar)
1 large egg
2 teaspoons pure vanilla extract
1 vanilla bean, halved lengthwise, seeds scraped and reserved
6 ounces fresh raspberries (1-1/2 cups)(frozen raspberries work but they should be completely defrosted and well drained.)
7-1/2 ounces best-quality white chocolate, coarsely chopped
1/3 cup heavy cream
1. Line 2 baking sheets with parchment paper OR butter heavily.
2. Preheat oven to 350 degrees.
3. In large mixing bowl, whisk together flour, baking soda and salt. Set aside.
4. In separate bowl, mix butter and 1-1/2 cups sugar in an electric mixer on medium speed.
5. Add egg, vanilla extract and vanilla seeds and mix until smooth.
6. Reduce speed to low and gradually add flour mixture.
7. Scoop batter with a 1-inch ice cream scoop or large tablespoon and space on baking sheets about 2 inches apart.
8. Bake 4 minutes, remove from oven and gently tap baking sheets on counter to flatten the cookies.
9. Return to oven, switching positions of baking sheets and bake until cookies are just set - about 4-6 minutes more.
10.Remove from oven and let cool completely.
11.Purče raspberries and remaining 2 teaspoons sugar in a food processor (blender.)
12.Pour mixture through a fine sieve into a small bowl, pressing to extract juice; discard seeds. Set aside.
13.Melt white chocolate in a heatproof bowl set over a pan of simmering water. (If you have a double boiler and know how to use it, use it.)
14.Remove from heat and whisk in cream in a slow stream.
15.Whisk in reserved raspberry mixture.
16.Refrigerate 30 minutes.
17.Spread 1 heaping teaspoon raspberry cream on the UNDERSIDE of half the cookies.
18.Sandwich with remaining cookies.
Hide these cookies and eat them when no one is looking.
Yields: 36 cookies
This recipe comes from Martha Stewart Living magazine.
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