1 3/4 cup all-purpose flour
1 c baking soda
1/2 teaspoon salt
1 1/4 stick unsalted butter
1 1/2 cup plus 2 teaspoons sugar
1 large egg
2 teaspoon pure vanilla extract
1 vanilla bean
6 oz. fresh raspberries
7.50 oz. white chocolate
1/3 cup heavy cream
Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside.
In a bowl, whisk together flour, baking soda, and salt; set aside.
In another bowl, 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 prepared baking sheets.
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, about 4 to 6 minutes more. Let cool on parchment on wire racks.
To make the 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. Whisk in reserved raspberry mixture. Refrigerate 30 minutes.
Spread 1 heaping teaspoon raspberry cream on the undersides of half the cookies. Sandwich with remaining cookies. Cookies can be stored at room temperature in an airtight container up to 2 days.