TIP: Purchase a rectangle-shaped package of ice cream for the easiest cutting. I personally love the Pillsbury Ornage flavoring or you can use the Duncan Hines orange cake mix also. the following recipe will create square cookie sandwiches... or you can create the ones in the pic also ... just adjust step 3 Ingredients:
1/4 cup shortening 1/4 cup butter, softened 1 large Egg Vanilla Ice Cream, softened (2 tablespoons per sandwich)
1 - Position an oven rack in the center and preheat oven to 350F degrees. Line cookie sheets with parchment paper or lightly grease them.
2 - In a large bowl, beat together the dry cake mix, shortening, butter, and eggs with an electric mixer on medium-low speed until well blended, about 1 minute.
3- Between waxed paper, roll one part into a 10x6-in. rectangle. Remove one piece of waxed paper and invert dough onto a ungreased baking sheet. Score the dough into eight square pieces, each 3x2-1/2 in. Repeat with remaining dough
4 - Bake at 350° for 8-10 minutes or until puffed.
5 - Remove from the oven and cool on the cookie sheets for 1 minute before transferring them to wire racks to cool completely.
Repeat with remaining cookie dough, being sure that cookie sheets are cool before using them again.
Assembly:
Place 2 cookies for each ice cream sandwich you want to make in the freezer to harden.
Let the ice cream sit at room temperature for 10-15 minutes to soften.
Turn one cookie over and place one to two little scoops of the ice cream (about 2 tablespoonfuls) onto the bottom of the cookie.
Place another cookie (right-side-up) on top of the ice cream and squeeze them together a bit to push the ice cream to the edges.
Eat immediately or wrap in plastic wrap and place in freezer bag to enjoy later.
|
