Sorbet Sandwiches

Ingredients

• 2 ¾ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon coarse salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 ½ cups sugar
• 2 large eggs
• 1 vanilla bean, halved and scraped
• 1 tablespoon pure vanilla extract
• 5 cups (2 ½ pints) sorbet

Instructions

1. 1
   Preheat oven to 350 degrees, with racks in upper and lower thirds. Whisk together flour, baking powder, and salt.
2. 2
   In a bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until pale and fluffy, about 3 minutes; scrape down bowl as needed. Beat in eggs, one at a time. Add both vanillas and beat to combine. Add flour mixture and mix to combine.
3. 3
   Using a 1 1/2-inch ice cream scoop, drop dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until edges are lightly golden, 12 to 14 minutes. Transfer cookies to a wire rack to cool. Allow baking sheets to cool and repeat process with remaining dough.
4. 4
   Scoop 1/4 cup sorbet onto the flat sides of half the cookies; sandwich together with remaining cookies. Serve immediately, or wrap in waxed paper and freeze on a baking sheet until firm, up to 1 day.