The name says it all. What could be better than raspberries and cream in the form of a sandwich cookie? Nothing comes to mind. Sandwich cookies are great because you get two cookies wrapped around a creamy center. There is a reduced guilt factor since technically you're eating only one cookie. Am I right?
The filling is made with white chocolate, heavy cream, and fresh raspberries. Believe me, these cookies are so rich you won't want to eat more than one at a time. They're great for sharing since their shelf is two or three days at most. After three days they turned to a sweet ball of mush.
The recipe calls for fresh raspberries, but I'm sure you could use frozen strawberries thawed and drained of excess liquid. I used a tablespoon of dough for each cookie but I suggest you make them smaller since they spread quite a lot which led to rather large cookies.
Here's the recipe on Martha Stewart's website.
Cookie press rating: 3 cookies (out of five)
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