Lunch: Custom-Made Ice Cream Sandwich
Recipe by Sheila Lukins Children of all ages will adore these homemade frozen treats. My recipe for Yummy Chocolate Cookies pairs perfectly with a variety of ice cream flavors. So you can be as creative as you want in choosing a filling—or two!
Ingredients
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon espresso
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350 °F. Lightly grease 2 baking sheets.
Sift the fl our, cocoa powder, baking powder, espresso, and salt into a bowl. Reserve.
In another bowl, cream the butter and sugar with an electric mixer until it is light and fluffy. Add the egg and the vanilla, then mix well.
Add the reserved dry ingredients and mix until just combined.
Form 1/4-cup portions of dough into 8 balls. Arrange 4 balls on each cookie sheet and flatten with a spatula.
Bake in the center of the oven until set, about 10 minutes. Let stand on the baking sheet for 2 minutes before removing with a spatula to a wire rack to cool completely.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
