Summer is in full swing and we are just loving it. Well, loving it in the lovely Boston burbs at least.
There's a little less love for the summer in NYC. Maybe it's that whole no air conditioning, stagnant city water in the street thing that's cramping our style. Who knows? Just a shot in the dark there...
Anyway, both Blue-Eyeds are currently loving the season because it was a Boston burbs weekend for the pair of us. NYC came to Boston for a little summertime celebration (and a lot of Flour pastries).
And like every other weekend spent in the Boston-based baker's house, we congregate in the kitchen. Um duh, that's where the pastries were. And ice cream. And cheese. And peanut m&m's. And now, these white chocolate-raspberry cream cookie sandwiches.
What?! You can't blame us. Sure there were 3 large boxes of sticky buns. And almond croissants. But the sugar, the butter, the marzipan...! They inspire us!
Well that and the pint of fresh raspberries on the counter.
So we took an old standby (the most perfect sugar cookies recipe ever) and put a little summertime spin on it. And even after the sticky buns and the croissants and the m&m's, we still couldn't stop eating these. So you know they're good.
White Chocolate-Raspberry Cream Sandwiches
Makes 10 large cookie sandwiches
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup of cold vegetable shortening
1 1/4 cups granulated sugar plus 2 teaspoons
1 large egg
1/4 cup light corn syrup
2 teaspoons vanilla extract
1 teaspoon almond extract
1 cup fresh raspberries
8 ounces white chocolate, roughly chopped
1/3 cup heavy cream
Preheat oven to 350° F and line two heavy baking sheets with parchment paper.
Sift together the flour, baking soda and salt and set aside.
Place the vegetable shortening and 1 cup of the sugar in the large bowl of an electric mixer and beat on medium speed until smooth. Add the egg, corn syrup, vanilla and almond extracts and blend on a low speed until combined. Make certain to scrap down the sides of the bowl periodically during this mixing.
On a low speed, add the flour mixture to the shortening, sugar and egg mixture, until it is all incorporated and the dough comes together though is still slightly sticky.
If you want at this point, you can refrigerate the dough to firm it up a bit, though it’s not completely necessary.
For each cookie, roll 2 tablespoons of dough into a ball and coat with 1/4 cup of sugar to coat them. Coarser sugar might also work here and look great on these cookies. Place the dough balls about 2 inches apart on the prepared baking sheets. Bake each pan about 11 minutes total or until the sides of the cookies are a golden brown but the centers remain pale. If needed, turn the baking sheets while cooking to ensure consistent baking.
Cool the cookies on the baking sheets and remove to wire racks after 5 minutes to cool completely.
While the cookies are cooling, make the filling. Puree raspberries and 2 teaspoons sugar in a food processor. Pour mixture through a fine sieve into a small bowl, pressing to extract juice and discard seeds. Set aside.
In a microwve safe bowl, melt white chocolate in 20 second intervals until smooth. Pour in cream in a steady stream and whisk vigorously until mixture is smooth. Whisk in reserved raspberry mixture. (The filling can be made ahead and refrigerated for up to 24 hours. Bring to room temperature an hour before using.)
Spread 1 tablespoon of white chocolate-raspberry cream on the undersides of half the cookies. Sandwich with remaining cookies.
(Cookies will soften if you store them frosted. To ensure freshest cookies, frost and sandwich just before serving).