Ice Cream Sandwich Cookies
They will be flat and soft when filled with ice cream!
INGREDIENTS
1 cup (250 ml) butter
1 cup (250 ml) sugar
1/2 cup (125 ml) brown sugar
2 eggs
1 tsp (5 mL) vanilla
2 cups (500 ml) flour
1/2 cup (125 ml) cocoa
1 tsp (5 mL) baking soda
1/4 tsp (1 mL) salt
PREPARATION
In a bowl, beat butter, sugar and brown sugar until smooth and creamy. Stir in eggs, one at a time, then vanilla. In another bowl, combine flour, cocoa, baking soda and salt. Add the dry ingredients to the butter mixture and stir with a spoon until the mixture is almost smooth.
Drop dough, 1 tbsp (15 mL) at a time, onto two parchment-lined cookie sheets, spacing cookies about 2" (5 cm) apart. Bake in preheated 350°f (180°C) oven for 11 minutes, or until edges of cookies are firm (invert and turn plates halfway through baking). Let cool 10 minutes. Place cookies on racks and cool completely. (Biscuits will keep up to 5 days at room temperature or up to 1 month in the freezer.)
http://www.coupdepouce.com/cuisine/desserts/recette/biscuits-pour-sandwichs-a-la-creme-glacee
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