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1
Preheat oven to 350F.
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2
Make cookies: Whisk together flour, baking soda, and salt.
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3
Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment.
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4
Mix on medium-high speed until pale and fluffy, about 2 minutes.
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5
Add egg, vanilla extract, and vanilla seeds; reserve bean for another use.
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6
Mix until smooth.
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7
Reduce speed to low; gradually mix in flour mixture.
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8
Using a 1-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart.
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9
Bake, rotating sheets halfway through until golden and just set, 8 to 10 minutes.
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10
Let cool on parchment on wire racks.
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11
Make filling: Puree raspberries and sugar in a food processor.
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12
Pour mixture through a fine sieve into a small bowl, pressing to extract juice; discard seeds.
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13
Melt white chocolate in a heatproof bowl set over a pan of simmering water.
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14
Remove from heat; whisk in cream in a slow, steady stream.
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15
Add reserved raspberry mixture; slowly whisk until pale, about 3 minutes.
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16
Refrigerate 30 minutes.
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17
Assemble cookies: Spread 1 tablespoon filling onto the bottom of one cookie; sandwich with another.
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18
Repeat.
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19
Cookies can be refrigerated between layers of parchment in airtight containers at room temperature up to 2 days.
