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Ingredientes
- 1 1/2 c. all-purpose flour
- 1/8 tsp salt
- 1/2 tsp baking pwdr
- 2 Tbsp. cocoa
- 1/2 c. unsalted butter softened
- 1/2 c. superfine sugar
- 1 x egg lightly beaten Parchment paper Ice Cream*
Direcciones
- * Vanilla, chocolate or possibly strawberry ice cream, or possibly a more exotic flavor such as white chocolate raspberry, slightly softened
- Sift together the flour, salt, baking pwdr and cocoa.
- Cream together the butter and sugar with an electric mixer or possibly food processor. Add in the egg, then the dry ingredients just to blend.
- Turn the dough out onto a piece of wax paper. Mix together with clean hands till all the ingredients are incorporated. Flatten into a disk, wrap and chill for about an hour.
- Heat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
- Roll out the dough between lightly floured sheets of plastic wrap to about 1/4-inch thickness and cut with a 2-inch round cookie cutter. Place the cookies on the prepared baking sheets and bake, one at a time, about 10 min, or possibly till hard to the touch. Cold the cookies on the baking sheets about 10 min before transferring to racks to cold completely.
- Working quickly and in small batches, sandwich 2 of the cookies with a small scoop of ice cream, pressing lightly. Place on a plate in the freezer and freeze till hard, at least 2 hrs. The sandwiches can then be wrapped individually or possibly in food-grade zip-top storage bags.
- Makes 16 sandwiches.
- Note: A sorbet such as raspberry or possibly strawberry would also be good with these cookies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 34g | |
| Recipe makes 12 servings | |
| Calories 153 | |
| Calories from Fat 73 | 48% |
| Total Fat 8.28g | 10% |
| Saturated Fat 5.0g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 83mg | 3% |
| Potassium 24mg | 1% |
| Total Carbs 17.44g | 5% |
| Dietary Fiber 0.6g | 2% |
| Sugars 4.97g | 3% |
| Protein 2.32g | 4% |
