Thursday, August 16, 2007

Fudge Cookies For Ice Cream Sandwiches ..... Are you old enough to you remember the days of an "Eskimo Pie?"

Fudge Cookies For Ice Cream Sandwiches
The recipe today is being shared by a neighbor in San Diego. The suggestion was made of placing the dough on the cookie sheet and flattening it rather than baking it mounded
1/4 cup unsalted butter
12 ounces bitter sweet chocolate coarsely chopped
1/3 cup all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
3/4 cup sugar
2 teaspoons vanilla extract
Preheat oven to 350 degrees. Line 3 baking sheets with parchment paper.
Melt butter in a double boiler over hot water. Stir to combine. Let cool to room temperature.
Sift together flour and baking powder. Stir in salt. In another bowl, with an electric mixer on high speed, whip eggs, sugar and vanilla until thick. Stir in the cooled chocolate mixture. Stir in the flour mixture and let rest for 5 minutes.
Using a 1/4 cup measuring cup, scoop batter onto prepared baking sheets 2 inches apart. Bake until tops crack, about 10 minutes. The cookies will look set and no longer shiny on top. Let cool on baking sheets, then remove with spatula.
To assemble sandwiches: Place half of the cookies, bottom side up, on a baking sheet, lined with parchment paper: Place a scoop of ice cream on each cookie. Top with a second cookie and gently press down. Serve immediately, or freeze until ready to serve.
Adapted from "A Passion for Ice Cream" by Emily Luchetti.

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