Old-Fashioned Ice Cream Sandwiches
the Editors of Publications International, Ltd.
Old-Fashioned Ice Cream Sandwiches
Yield
Makes about 8 ice cream sandwiches
Ingredients
| 2 | squares (1 ounce each) semisweet baking chocolate, coarsely chopped |
| 1/2 | cup butter, softened |
| 1/2 | cup sugar |
| 1 | egg |
| 1 | teaspoon vanilla |
| 1-1/2 | cups all-purpose flour |
| 1/4 | teaspoon baking soda |
| 1/4 | teaspoon salt |
| Softened vanilla or mint chocolate chip ice cream* |
*One quart of ice cream can be softened in the microwave at HIGH about 20 seconds.
Preparation
- Place chocolate in 1-cup glass measuring cup. Microwave, uncovered, at HIGH 1 to 1-1/2 minutes or until chocolate is melted, stirring after 1 minute; set aside.
- Beat butter and sugar in large bowl until light and fluffy. Beat in egg and vanilla. Gradually beat in chocolate. Combine flour, baking soda and salt in small bowl; add to butter mixture. Form dough into two discs; wrap in plastic wrap and refrigerate until firm, at least 2 hours. (Dough may be refrigerated up to 3 days before baking.)
- Preheat oven to 350°F. Grease cookie sheets. Roll one dough disc between two sheets of waxed paper to 1/4- to 1/8-inch thickness. Remove top sheet of waxed paper; invert dough onto prepared cookie sheet. Score dough into 3X2-inch rectangles. Do not cut completely through dough. Cut excess scraps of dough from edges; add to second disc of dough and repeat rolling and scoring until all of dough is scored. Pierce each rectangle with fork.
- Bake 10 minutes or until set. Let cookies stand on cookie sheets 1 minute. Cut through score marks while cookies are still warm. Remove cookies to wire racks; cool completely. Spread half of cookies with softened ice cream; top with remaining cookies. Wrap in plastic wrap and freeze 1 hour or up to 2 days.
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