Mexican Ice Cream Sandwich
By: Sarah Donnell
Published: Thursday, December 10, 2009 - 5:17pm

Ingredients




3/4 cup unsweetened cocoa powder
1 1/2 cups flour, sifted
1 1/2 teaspoons of cayenne pepper
1/2 teaspoon of finely ground black pepper
1/4 teaspoon salt
1 cup granulated sugar
1 1/2 teaspoons of cinnamon
1 cup of unsalted butter, diced, at room temperature
2 teaspoons vanilla extract
1 large egg, beaten

Preparation

1 Sift flour, salt, cocoa, cayenne, cinnamon and black pepper together in a large bowl. 2 In a medium bowl cream the butter until it is a nice pale color. 3 Add sugar to the butter slowly and keep beating at a medium speed setting. 4 Add in vanilla extract and mix thoroughly. 5 Add the egg and mix thoroughly. 6 Slowly add the dry ingredients until the batter is well mixed. 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. 8 Split the dough into two halves and roll into a cylinder shape (approximate dimensions: 9in long and 2in in diameter). 9 Wrap the dough in wax paper and put the two sections in the freezer until firm (approximately 15 minutes). 10 Preheat oven to 300F 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. 12 Remove from oven and flatten them down a little using a pastry spatula. Bake for another 10 minutes. 13 Remove sandwich cookies from oven when they start to firm up around the edges. 14 Remove from cookie sheet and cool on a cooling rack. 15 Add ice cream between two cookies and serve warm.