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Macklindas Ice Cream Sandwiches




Source of Recipe


Macklinda


List of Ingredients




Ice Cream Sandwiches

3 one-ounce squares of semi-sweet baking chocolate
1 tablespoon butter
1 cup butter
1 cup powdered sugar
1 dash salt
4 large egg yolks
1 teaspoon vanilla extract
3 cups all-purpose flour



Recipe



1. Melt the chocolate and one tablespoon butter in the microwave. Set aside.
2. Cream the remaining butter and powdered sugar together. Add the salt.
3. Add the four egg yolks, beating after each. Add the vanilla.
4. Add the flour in three parts, beating after each addition.
5. Scrape the dough onto a large sheet of waxed paper. Pat the dough into a square or round log. Wrap it in waxed paper and smooth the edges into a uniform log. Refrigerate the log for at least an hour.
6. Preheat the oven to 350 degrees. Cut the dough into 3/16-inch thick slices. Place them on an ungreased baking sheet. Bake for eight to ten minutes or just until set. Cool on a wire rack. Once cooled, place the cookies in the freezer to chill.
7. Once the cookies have chilled, fill them with slightly softened ice cream. The top sides of the cookies should be facing out. Place the sandwiches in the freezer until they are completely firm.

Baker’s Notes:
1. The dough can be stored in the refrigerator for up to two weeks or frozen for two months.
2. For a richer chocolate cookie, use four ounces unsweetened chocolate instead of the semisweet. Add two tablespoons powdered sugar.

This dough creates thin, dense, rich shortbread cookies that work well with ice cream. The cornstarch in the powdered sugar holds the cookie together to make it less crumbly. If granulated sugar was used, the grains would cut through the butter leaving tiny air pockets that would tend to leaven the cookie and make it less sturdy.