Baked Chocolate Shortbread Cookie Ice Cream Sandwich

Ingredients

Units of Measurement:

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Steps

• 1

  Remove ice cream from the freezer for 5 minutes, until gets a little soft.

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  Ingredients

  • 32 Ounce (2 pints) vanilla ice cream

• 2

  With a spatula spread the ice cream in a 9 x 13 in. cake pan. Place in freezer to stiffen.

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• 3

  After approximately 1 hour to 2 hours remove pan from freezer. With a 4 inches round cookie cutter, cut the frozen ice cream to be the same size as the shortbread and place in the freezer until needed.

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• 4

  In a mixing bowl, cream the butter, then add vanilla and mix well.

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  Ingredients

  • 1/2 Cup unsalted butter

  • 1/2 Teaspoon vanilla extract

• 5

  In another bowl, whisk together flour, sugar, baking soda and cocoa, then add the creamed mixture, beating about 3 minutes or until dough hold together.

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  Ingredients

  • 1 Cup all-purpose flour

  • 1/2 Cup powdered sugar

  • 2 Tablespoon baking soda

  • 2 Tablespoon cocoa powder

• 6

  Roll dough to a log 4” round , then cut into 2 inches rounds.

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• 7

  Place rounds 1 inch apart on ungreased baking sheets.

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• 8

  When ready to cook, set the Traeger to 250℉ and preheat, lid closed for 15 minutes.

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• 9

  Prick each round several times with a fork. Bake 20 to 25 minutes or until cookies have set. Set cookie sheets on a wire rack to cool.

  Grill: 250 ˚F

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• 10

  As soon as cookies are cool make the sandwiches.

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• 11

  Put ice cream round between two cookies to make a sandwich. Enjoy!

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