The Perfect Cookie for Ice Cream Sandwiches



Who wants to bake in this summer heat? Not me!

What we could do, however, is mix up a batch of these delicious cookies, put the dough into the fridge and bake them later on tonight after it cools down. Tomorrow (or a week from now if you freeze the dough or baked cookies), we'd be ready to make the absolute best ice cream sandwiches. Want to join me in this delicious plan?

This idea all started back in May when my little one turned five. She didn't want an ordinary cake this year, so, she requested ice cream to go with her mermaid-themed pool party. Loving this idea and, of course, loving her, I agreed this was a fabulous idea.

Last year, I posted some delicious molasses cookie ice cream sandwiches but this year, I wondered how I could make more sandwiches in less time. Turning to my favorite of favorite baking tomes, I found the recipe I needed to make these chewy-but-sturdy vanilla and chocolate sugar wafers. These are the perfect consistency for mixing with fillings because they give just enough when you bite into them, but they won't bend in your hands. Honestly, I would serve these with lemonade and tea as an afternoon snack or whip up a small batch of buttercream frosting and make homemade oreos. 

Any way you choose to make and eat these, they'll be delectable. 

Enjoy!

xox, 

A.

Ice Cream Sandwiches
Serves 24
24 3" vanilla icebox cookies, baked and frozen (recipe below)
24 3" chocolate icebox cookies, baked and frozen (recipe below)
2 quarts best-quality ice cream (I suggest one mint chocolate chip and one vanilla, but please choose your favorites!)

1. Remove your ice cream from the freezer 10 minutes before making up your cookies so it softens.
2. When the ice cream is soft but not melted, place your cookies, tops down on a large piece of parchment.
3. Scoop one large scoop onto the back of one cookie and gently press another, top-side up, down until it appears sandwich-like. Place, covered, back into the freezer for at least 30 minutes to set.
4. Eat! (Bring napkins!!!)

Vanilla Icebox Cookies
Makes about 48 small 1-1/2" or 24 large 3" cookies
2-1/4 C flour
1 t salt
16 T unsalted butter, softened
3/4 C sugar
1/2 C powdered sugar
2 egg yolks
2 t vanilla

1. Whisk flour and salt in a large bowl and set aside.
2. Beat butter and sugars at medium speed until light and fluffy, about 3 minutes.
3. Scrape down your bowl and add the yolks and vanilla. Beat until incorporated.
4. Add dry ingredients and mix until blended.
5. Roll your dough into a ball and then flatten it into a disc. Wrap it up and place into the fridge for at least 2 hours.
6. When you're ready ton  remove your dough from the fridge, preheat your oven to 325.
7. Roll out your dough to 1/4" and, using a 3" cookie cutter or hollowed out can, cut into discs. Please onto a baking sheet and bake for 14 minutes, until the edges are slightly brown.
8. Remove from oven and cool completely on the counter. Once cooled, place in the freezer for at least one hour or until firm.

Chocolate Icebox Cookies
Makes about 48 small 1-1/2" or 24 large 3" cookies
2 C flour
1/4 C cocoa
1 t salt
16 T unsalted butter, softened
3/4 C sugar
1/2 C powdered sugar
2 egg yolks
2 oz. melted and cooled semi-sweet chocolate
2 t vanilla

1. Whisk flour, cocoa and salt in a large bowl and set aside.
2. Beat butter and sugars at medium speed until light and fluffy, about 3 minutes.
3. Scrape down your bowl and add the yolks, melted chocolate and vanilla. Beat until incorporated.
4. Add dry ingredients and mix until blended.
5. Roll your dough into a ball and then flatten it into a disc. Wrap it up and place into the fridge for at least 2 hours.
6. When you're ready ton  remove your dough from the fridge, preheat your oven to 325.
7. Roll out your dough to 1/4" and, using a 3" cookie cutter or hollowed out can, cut into discs. Please onto a baking sheet and bake for 14 minutes, until the edges are slightly brown.
8. Remove from oven and cool completely on the counter. Once cooled, place in the freezer for at least one hour or until firm.

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