1vanilla bean halved lengthwise, seeds scraped and reserved
For the filling:
1 1/3cupsfresh raspberries (1/2 pint)
7 1/2ouncesbest-quality white chocolate, coarsely chopped
1/3cupheavy cream
Instructions
For cookies:
Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt; set aside.
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 spring-loaded cookie scoop; space 2 inches apart on baking sheets lined with parchment paper.
Bake, rotating sheets halfway through until golden and just set, 8-10 minutes. Let cool on parchment on wire racks.
For filling:
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.
Spread 1 heaping teaspoon raspberry cream on the undersides of half the cookies. Sandwich with remaining cookies.