Recipe: Mexican Ice Cream Sandwich [edit]

Step 1

Sift flour, salt, cocoa, cayenne, cinnamon and black pepper together in a large bowl.

Step 2

In a medium bowl cream the butter until it is a nice pale color.

Step 3

Add sugar to the butter slowly and keep beating at a medium speed setting.

Step 4

Add in vanilla extract and mix thoroughly.

Step 5

Add the egg and mix thoroughly.

Step 6

Slowly add the dry ingredients until the batter is well mixed.

Step 7

Flour your work surface. Lay the dough on the work surface and fold it over a few times, but don't work it too much or it will be too rubbery.

Step 8

Split the dough into two halves and roll into a cylinder shape (approximate dimensions: 9in long and 2in in diameter).

Step 9

Wrap the dough in wax paper and put the two sections in the freezer until firm (approximately 15 minutes).

Step 10

Preheat oven to 300F

Step 11

Remove dough from freezer and cut the dough into 1/2 inch thick disc shapes, place on large cookie sheet, and bake for 5 minutes to soften.

Step 12

Remove from oven and flatten them down a little using a pastry spatula. Bake for another 10 minutes.

Step 13

Remove sandwich cookies from oven when they start to firm up around the edges.

Step 14

Remove from cookie sheet and cool on a cooling rack.

Step 15

Add ice cream between two cookies and serve warm.