Ice Cream Cookie Sandwiches
Ingredients
1 stick margarine (1/2 cup)
1 cup brown sugar
2 eggs
1 tsp. vanilla extract
1/2 cup cocoa powder
2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
Half-gallon carton vanilla ice cream-an 'ice cream brick' works really well for this. It's a rectangle of ice-cream wrapped in cardboard that you simply slice.
Directions
In a medium-sized bowl, cream the margarine and brown sugar Beat in the eggs, one at a time, then the vanilla extract.
In a separate bowl, stir the cocoa, flour, baking powder and salt. Gradually add to the margarine mixture. Beat until well combined. Gather the dough into a ball and chill for at least 1 hour.
Heat the oven to 375 degrees. On a lightly floured surface, roll out the dough to 1/4-inch thick. Use a ruler and a sharp knife to cut out rectangular pieces. Roll out the dough so it's pretty thin. Otherwise they come out huge and cakey.
Transfer the cookie rectangles with a spatula to an ungreased baking pan. Use the tines of a fork to make patterns on the cookies. Don't forget to make a half-way break apart bit too.
Bake the cookies for 8 to 10 minutes or until set. Cool on a cooling rack.
Meanwhile, cut rectangular blocks from the ice cream. To do this, peel back the half-gallon carton from the ice cream, and cut 1/2-inch-thick slabs that are roughly the dimensions of your baked cookies. Return the blocks to the freezer.
Once the cookies have thoroughly cooled, place one ice cream block between two cookies. Trim the sides with a knife, wrap the sandwich in foil, and freeze for several hours. Repeat until you have used all the cookies and ice cream.
Makes enough dough for 6 large sandwiches. Using an ice cream block, it made about 8 sandwiches.
So, what do we think?
