Ice Cream Cookie Sandwiches
the Editors of Publications International, Ltd.
Ice Cream Cookie Sandwiches
These cookies are simple, buttery and chocolately–perfect to serve alongside ice cream or to make into ice cream sandwiches.
Yield
Makes about 8 dozen cookies
Ingredients
| 2 | squares (1 ounce each) unsweetened chocolate |
| 1 | cup butter, softened |
| 1 | cup powdered sugar |
| 4 | egg yolks |
| 1 | teaspoon vanilla |
| 3 | cups all-purpose flour |
| Ice cream, any flavor, softened | |
| Powdered sugar |
Preparation
- Melt chocolate in top of double boiler over hot, not boiling, water. Remove from heat; cool. Beat butter and 1 cup powdered sugar in large bowl until well blended. Add egg yolks, vanilla and melted chocolate; beat until light. Blend in flour to make stiff dough. Divide dough into 4 parts. Shape each part into log about 1-1/2 inches in diameter. Wrap each log in plastic wrap; refrigerate until firm, at least 30 minutes or up to 2 weeks. (For longer storage, freeze up to 6 weeks.)
- Preheat oven to 350°F. Line cookie sheets with parchment paper or leave ungreased. Cut rolls into 1/8-inch-thick slices; place 2 inches apart on cookie sheets. Bake 8 to 10 minutes or just until set but not browned. Remove to wire racks to cool.
- Spread desired amount of softened ice cream on bottoms of half the cookies. Top with remaining cookies, flat sides down, to make sandwiches. Dust tops with powdered sugar; serve immediately.
Ice Cream Cookie Sandwiches
Prepare and bake cookies as directed; cool completely. Spread desired amount of softened ice cream on bottoms of half the cookies. Top with remaining cookies, bottom sides down, forming sandwiches. Dust tops with powdered sugar; serve immediately. Makes about 4 dozen sandwich cookies.
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