Add vanilla; mix, scraping the sides, until combined, about 30 seconds.
Spoon the dough onto a sheet of parchment paper and flatten into a circle about 1 inch thick.
Wrap and refrigerate for 1 hour.
Photo: William Dickey
Preheat oven to 350F.
Line 3 baking sheets with parchment paper.
Roll the dough on a lightly floured surface to a 1/4-inch thickness.
Cut into 2-inch rounds with a plain or fluted cutter.
Place the cookies on the prepared baking sheets and refrigerate for 15 minutes.
Reroll the dough up to 2 times.
Discard any remaining dough.
Place the cookies with the cutouts on top of the filled bottoms.
Drizzle with white chocolate and sprinkle with freeze-dried raspberries.
To make ahead
Store airtight at room temperature for up to 1 week.
Continue microwaving, stirring every 20 seconds, until melted.
(Alternatively, place chocolate in a double boiler over hot, but not boiling, water.
Stir until melted.)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
