From: aclarke@stsci.edu (Angie Clarke)
Subject: Re: Ice Cream Sandwich Cookie Recipe Neede
Reply-To: aclarke@stsci.edu
Organization: Space Telescope Science Institute, Baltimore MD
Date: Tue, 8 Sep 1992 19:00:04 GMT

In article N71JPT9@taronga.com, arielle@taronga.com (Stephanie da Silva) writes:
> In article <12740221@hpmwmat.sr.hp.com>, jeant@hpmwtd.sr.hp.com (Jean Tillinghast) writes:
> > I would love to have the recipe,too, as I missed the original posting...
> 
> 
> 
> 2 cups all purpose flour
> 1/4 cup plus 3 tablespoons unsweetened cocoa powder
> 1/4 teaspoon baking powder
> 1/4 teaspoon salt
> 1 stick (4 ounces) plus 3 tablespoons unsalted butter, at room temp
> 3/4 cup sugar
> 1 egg
> 1 teaspoon vanilla extract
> 2 to 2 1/2 pints vanilla or coffee ice cream
> 
> Preheat oven to 350F.  Line a 10 1/2 by 15 1/2 inch jellyroll pan with
> parchment paper or aluminum foil with the dull side up, pressing it along
> the edge and leaving an overhang on all sides.  Butter the paper.  Sift
> together the flour, cocoa, baking powder and salt.
> 
> In an electric mixer, beat the butter at moderately high speed until light
> and creamy.  Scrape down the sides of the bowl.  With the mixer on,
> gradually add the sugar; scrape down the sides of the bowl. Add the egg
> and vanilla and beat until well blended.  Reduce the speed to very low 
> and add the flour mixture.  Mix until just barely blended; do not overmix.
> Turn off the machine and finish mixing by hand with a large rubber spatula
> (the dough should ahve the consistency of modeling clay; if too dry, add
> a few drops of cold water).
> 
> Transfer the dough to the prepared pan.  Unsing your fingers, press the 
> dough over the bottom of the pan to an even thickness.  With a toothpick,
> make holes in the dough at 1/2 in intervals.
> 
> Bake until the cookie is set and the surface looks slightly dry, 8 to 9
> minutes.  Do not overbake, or it will be brittle.  Transfer the pan to
> a wire rack.  Cut the cookie in half crosswise while it is still hot,
> then let cool completely.
> 
> Place the ice cream in the refrigerator to soften until spreadable, about
> 10 minutes.  Holding the edges of the parchment paper, lift off the cookie
> and place it on a work surface.  Place a clean sheet of foil in the baking
> pan.  With two spatulas, carefully transfer one of the cookie halves to
> the foil.  Gently spread the ice cream over this half of the cookie in an
> even layer 3/4 inch thick, leaving a narrow border on all sides.  With
> two spatulas, carefully set the second cookie on top and press very gently 
> into place.  Smooth the sides.  Cover the sandwich wtih plastic wrap and 
> freeze until the ice cream is hard, about 2 hours.
> 
> Remove the sandwich from the freezer and let stand for about 5 minutes to
> make it easier to cut.  Dip a large chef's knife in hot water, wipe dry
> and cut the sandwich into 6 even rectangles.  If you are not serving them
> immediately, wrap each sandwich individually in plastic wrap and store in
> the freezer for up to a week.
> -- 
> Stephanie da Silva                                    arielle@taronga.com
>   "Isn't it romantic?  When roosters fall in love... they lose
>                                      all reason...." -- Peepers the Mouse



Thanks for posting the recipe.

Angie