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Molasses Cookie Ice Cream Sandwiches

I made these ice cream sandwiches from molasses spice cookies and mint chocolate chip, butter pecan and chocolate ice creams. Click the Recipe Indiex tab for the recipe.

I made these ice cream sandwiches from molasses spice cookies and mint chocolate chip, butter pecan and chocolate ice creams. Click the Recipe Indiex tab for the recipe.

Note: This cookie dough is very soft when made and needs to be chilled at intervals as the cookies are rolled and assembled. Sandwiches are best made a day ahead to allow the cookies to soften.

Yields: 18 sandwiches
Ingredients for cookies:
1/2 cup shortening
1/4 cup molasses (not blackstrap)
1 cup Splenda or sugar
1 egg
2 cups flour
1 teaspoons baking soda
1/2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 tablespoons cream
2 tablespoons sanding sugar
About 2 quarts of premium ice cream such as vanilla, butter pecan or rum raisin

1. Heat the oven to 350 degrees. Position a rack in the middle of the oven and line two baking sheets with parchment paper.
2. Melt the shortening in the microwaved. Measure 1/2 cup of the melted shortening and allow to cool until it reaches room temperature and is slightly thickened. Discard the rest of the shortening.
3. In the bowl of the stand mixer using the paddle attachment or a large bowl using a hand mixer beat the cooled shortening, molasses, Splenda (or sugar) and egg until fully incorporated. Don’t expect it to be fluffy – it won’t.
4. Meanwhile, in a medium bowl sift together the flower, baking soda, cinnamon, cloves, ginger and salt. Mix in the combined dry ingredients, one-half at a time until thoroughly combined, scraping the sides as needed. Divide the dough in half and wrap tightly in plastic. Chill the dough about 15 minutes to chill slightly.
5. Remove half the chilled dough and roll it out between two sheets of parchment paper until it is slightly more than 1/8 of an inch thick. Use a 2 1/2 inch cookie cutter to cut as many cookies as possible. Peel away the scrap and then gently peel the cookie off the parchment to your baking sheets.
If this is proving difficult chill it (parchment and all) for a few minutes until it is more manageable.
6. Place the cookies 2 inches apart on the parchment-lined baking sheet. Roll out again and cut more cookies until the dough is all gone.
7. Just before baking brush the dough with cream and sprinkle with sugar.
8. Bake the cookies, one pan at a time, until they puff and begin to deflate and are beginning to brown about 8 to 10 minutes. Rotate the pan about halfway through so they brown evenly
9. Cool completely on the baking sheets. The cookies will flatten and crack slightly as they cool. Make sure they cooled completely before assembling the ice cream sandwiches.

Assembling the sandwich:
Take 1/3 cup of slightly softened ice cream and put it on the bottom cookie. Press down with another cookie gently but firmly to avoid breaking the cookie. Run a knife around the cookie to clean off any ice cream hanging over the edge. Freeze for at least one hour to firm up the ice cream.

Repeat with all the cookies.

Serve them straight out of the freezer to avoid a melting sandwich.

—Recipe contributed from the Los Angeles Times’ test kitchen who adapted it from “Sunday Suppers at Lucques” by Suzanne Goin.


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