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["Preheat oven to 350*.", "Whisk flour, baking soda, and salt; set aside.", "Mix butter, and 1 1/2 cup gran. sugar, with mixer on medium high speed till pale and fluffy.about 2-3 minutes.", "Add egg, extract and vanilla seeds.mix well till smooth. Reduce speed to low.", "Gradually add flour mixture.Mix till well combined.", "Scoop batter using a 1"" ice cream scoop, space about 2"" apart on sheets lined with parchment paper.", "Bake cookies 4 minutes. Remove sheets from oven and gently tap baking sheets to flatten cookies---return to oven, switching positions and bake till cookies are set--4-6 minutes more.", "Let cool on parchment paper on wire racks.", "Puree raspberries and remaining 2 tsps sugar in a food processor. Pour mixture through a fine sieve into a small bowl.press to extract all juice.", "Discard seeds.", "Melt white chocolate in heatproof bowl over simmering water.", "Remove from heat, whisk in cream, in a slow stream.", "Whisk in reserved raspberry mixture. Chill for 30 minutes.", "When cookies are cooled, spread about 1 tsp raspberry cream on undersides of cookies.top with matching cookie half.", "Store at room temperature in airtight container for up to 2 days."]
