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Gingersnap Ice Cream Sandwiches  

About 1 quarts vanilla ice cream

cups (3/8 lb.) butter or margarine
1 cup plus 3 tablespoons sugar
cup molasses
1 large egg
2 cups all-purpose flour
2 teaspoons baking soda
teaspoon salt
1 teaspoon each; ground ginger, ground cinnamon, and ground cloves

In a large bowl, beat butter and 1 cup sugar until blended. 
Beat in molasses and egg.  In a small bowl, mix the flour,
baking soda, salt, ginger, cinnamon, and cloves. 
Gradually add to butter mixture, beating until well blended.

 Roll dough into 1 inch balls; coat in remaining sugar. 
Place 3 inches apart on greased 12 by 15 inch baking sheets. 
Bake in a 350F oven until light gold, about 12 minutes. 
Cool on pans 2 minutes, then  transfer racks to cool the rest of the way. 

For each sandwich, place a cup scoop of ice cream on
bottom of 1 cookie; gently press another cookie, bottom
down, over ice cream. 
Serve, or wrap in plastic wrap and freeze up to 2 weeks. 
Makes 18-24 servings.


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