Raspberry Cream Sandwich Cookies

I have been wanting to make this recipe since I first saw it in Martha’s Cookie book years ago. However it seemed every time I was reminded of these adorable sandwich cookies, raspberries sadly weren’t in season. When I picked up some fresh berries to make this pastry recipe a few weeks ago, I had leftover raspberries (which never happens). It took me about .2 seconds to decide what to do with those juicy red gems.

Recipe Rundown
Taste: Sweet and surprisingly fresh.

Texture: The cookies are buttery, soft, and slightly chewy while the filling is thick and rich.

Ease: Does dirty a few dishes but nothing overly challenging.

Appearance: The cute factor of these cookies was my favorite part.
Pros: Adorable, would be perfect for a girl’s birthday, bridal or baby shower.

Cons: Can be a little much on the sweet side, and requires use of both an electric mixer and food processor.

Would I make this again? Maybe.

Raspberry Cream Sandwich Cookies
Makes about 3 dozen cookies
From Cookies by Martha Stewart
For the cookies:

  • 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

For the filling:

  • 1 1/3 cups fresh raspberries (1/2 pint)
  • 7 1/2 ounces best-quality white chocolate, coarsely chopped
  • 1/3 cup heavy cream

For cookies:

  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. Scoop batter using a 1-inch ice cream scoop; space 2 inches apart on baking sheets lined with parchment paper.

  3. Bake, rotating sheets halfway through until golden and just set, 8-10 minutes. Let cool on parchment on wire racks.

For filling:

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

    Don’t Miss a Recipe!

    Subscribe to get new posts delivered via email and receive a FREE E-COOKBOOK!

    17 Responses to “Raspberry Cream Sandwich Cookies”

    1. #
      1
      Shari — August 5, 2011 at 2:41 pm

      These look great!

    2. #
      2
      Erin — August 5, 2011 at 2:56 pm

      I love when fruit is in season, but I wish it could be that good year round.

    3. #
      3
      fooddoodles — August 5, 2011 at 3:31 pm

      Those are so pretty! I love the raspberry filling, it's pretty and it must taste amazing. Plus, I have a ton of raspberries right now :D I love that they're finally in season!

    4. #
      4
      BarefeetintheKitchen — August 5, 2011 at 4:31 pm

      Gorgeous cookies! They sound delicious.

    5. #
      5
      nat@thesweetslife — August 5, 2011 at 5:26 pm

      I've made these–love them! They went over REAL well with those I shared them with!

    6. #
      6
      Chris@KeenanCookbook — August 5, 2011 at 5:38 pm

      These look amazing! I am such a sucker for raspberry cookies (I made chocolate raspberry ones a few months ago)
      Saved on my reader to make sometime soon!

    7. #
      7
      Candy — August 5, 2011 at 8:13 pm

      These are so pretty!

    8. #
      8
      Maris — August 5, 2011 at 9:04 pm

      One word about these cookies-gorgeous!

    9. #
      9
      Sasha — August 5, 2011 at 9:15 pm

      I love the way you lay out your posts, its the best ive seen and is so clear! But to the point, these cookies just look SO lovely and so very pretty! I might well give them a go and selfishly keep them all to myself :)

      • handleheat replied: — August 6th, 2011 @ 3:47 am

        Thank you!! :)

    10. #
      10
      Taylor — August 6, 2011 at 12:58 am

      I made these a couple of weeks ago….I loved them! Yours definitely turned out prettier than mine :)

    11. #
      11
      susan — August 6, 2011 at 3:25 am

      these are gorgeous. do you think I could make the cookies in advance, freeze them and then fill the day before serving them?

      • handleheat replied: — August 6th, 2011 @ 3:47 am

        Definitely!

    12. #
      12
      Scrambled Megs — August 6, 2011 at 2:08 pm

      These look amazing!

    13. #
      13
      Kaitlin — August 6, 2011 at 3:55 pm

      Aw…. They're so cute and feminine!

    14. #
      14
      Sarianna — August 15, 2011 at 2:50 am

      Wow, those are adorable! My family are not big fans of raspberry though. Do you think I'd be okay substituting strawberries or blackberries, or would that mess with texture/sweetness/something?

      • handleheat replied: — August 15th, 2011 @ 5:37 am

        I think that would be fine! The mixture might end up being a little thinner because of the different water content with different fruits but I'm sure that chilling the frosting would make it firm enough. Also, you could always add some powdered sugar if it's not sweet enough for you.

    Leave a Comment