Jammy, buttery, and a little bit fancy. This vanilla cookie is filled with homemade raspberry preserves and injected with white chocolate ganache, then finished with a thick scatter of all-butter pie crust crumble. The preserves are cooked down in-house, so the raspberry stays tart enough to cut the sweetness of the ganache instead of disappearing into it. The crumble on top is real pie crust — baked separately and broken over the cookie, so you get the buttery, crackly bit you'd pick off the edge of a pie.
