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Ice-Cream Sandwich Cookies

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Friday, 17 June 2011
List of viewable recipes from "Milk & Cookies: 89 Heirloom Recipes from New York’s Milk & Cookies Bakery" by Tina-Marie Casaceli

Recipe from Milk & Cookies: 89 Heirloom Recipes from New York’s Milk & Cookies Bakery by Tina-Marie Casaceli (Chronicle Books, 2011)

ImageThese cookies will remind you of the good old ice-cream truck and the ice-cream cookie that stuck to your fingers as soon as you opened the wrapping. They usually had vanilla ice cream, but I always looked for one with Neapolitan filling, stripes of chocolate, vanilla, and strawberry. Nowadays, I fill them with a variety of flavors, with crunchy candies and cookie dough fillings.

Makes about 12 sandwich cookies

  • 1 cup plus 1 tablespoon (4½ ounces) all-purpose flour
  • 2 tablespoons Dutch-processed cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup plus 1 tablespoon (4½ ounces) unsalted butter, at room temperature
  • ½ cup (3 ounces) chopped  bittersweet chocolate
  • 1 large egg, at room temperature
  • ½ cup (3½ ounces) sugar
  • 1 tablespoon pure coffee extract
  • 1 teaspoon pure vanilla extract
  • 2 quarts ice cream of choice, slightly softened

Preheat the oven to 350ºF.

Lightly coat a 17¼-by-11½-by-1-inch jelly-roll pan with nonstick vegetable spray. Lay a piece of parchment paper into each greased pan, taking care that it fits neatly at the sides and corners. Set aside.

Sift the flour, cocoa, baking powder, and salt together into a mixing bowl. Set aside.

Combine the butter with the chocolate in the top of a double boiler over simmering water. Heat, stirring frequently, for about 5 minutes, or until the chocolate and butter have melted and blended together. Remove from the heat and set aside.

Put the egg in a bowl of a standing electric mixer fitted with the whisk. Begin whipping the mixture until the egg is light and fluffy and the mixture falls from the whisk in a ribbon. Increase the speed and beat for 1 minute. With the motor running, begin slowly adding the sugar and beat until the mixture forms a soft ribbon when lifted from the bowl.

Lower the speed to medium and, with the motor running, beat in the reserved chocolate mixture along with the coffee and vanilla extracts.

When combined, add the dry ingredients and beat to just combine.

Scrape the batter into the prepared pan, and using an offset spatula, spread it in a thin, even layer. Place in the oven. Bake for about 8 minutes, or until the edges begin to pull away from the sides of the pan. The batter should look dry and no longer be shiny.    Remove from the oven and using a sharp knife, immediately cut into 2½-inch squares or use cookie cutters to make other shapes. Don't let it cool too much or it will become too crisp and difficult to cut.

Allow to cool completely before making sandwiches.

Spread about ¼ cup slightly soft ice cream on the flat side of a cookie. Top with a second cookie, flat-side down, and press together gently. Immediately transfer to the freezer to set.

When set, wrap up each sandwich individually in plastic wrap and freezer paper, and store for up to 3 weeks in the freezer.


Last Updated ( Friday, 17 June 2011 )
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