
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.
Check out more recipes for Cookies
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement