Ice Cream Sandwiches
By: Sarah Donnell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 cups Flour, all-purpose
3/4 cup Cocoa powder, unsweetened Dutch
1 teaspoon Baking soda
1/2 teaspoon Kosher (coarse) salt
1 1/4 cups Butter, unsalted
2 cups Sugar, granulated
2 larges Egg
2 teaspoons Vanilla extract

Preparation

1 Combine the flour, cocoa, baking soda and salt. 2 Sift together onto a piece of waxed paper. Set aside. 3 Beat butter, sugar and vanilla until well blended. 4 Add eggs one at a time, beating after each addition. 5 Mixture may look curdled at this point..that is fine. 6 Add the dry ingredients, stir together. 7 Cover and cool for 1 hour in refrigerator. 8 Place chilled dough on work surface and divide in 2. 9 Roll each half into a log 2" in diameter. This dough can be frozen or you can store in the refrigerator for about a week. 10 When ready to bake...preheat oven to 350 . Spray cookie sheets. 11 Cut the logs into 1/3" thick rounds. 12 Place 2" apart on cookie sheets and bake 10-11 minutes. 13 These will puff up but will then contract when cooling. 14 Allow to completely cool. 15 Soften your ice cream slightly and construct sandwiches. 16 Place back in freezer for about an hour to harden.