Ice Cream Sandwiches Recipe

How to make it

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• Melt the chocolate and one tablespoon butter in the microwave.
• Set aside.
• Cream the remaining butter and sugar together.
• Add the salt.
• Add the egg yolks, beating after each.
• Add the vanilla.
• Add the flour in three parts, beating after each addition.
• Scrape the dough onto a large sheet of waxed paper.
• Pat the dough into a square or round log.
• Wrap it in waxed paper.
• Smooth the edges into a uniform log.
• Refrigerate for at least an hour.
• Cut dough into 3/16 inch thick slices.
• Place them on an ungreased baking sheet.
• Bake at 350 degrees for 8 to 10 minutes.
• Cool on wire rack.
• Once cooled, place the cookies in the freezer to chill.
• Once the cookies have chilled, fill them with slightly softened ice cream.
• The top sodes of the cookies should be facing out.
• Place the dandwiches in the freezer until they are completely firm.
• Tips:
• The dough can be stored in the refrigerator for up to 2 weeks and frozen for 2 months.
• For a richer cookie, use four ounces unsweetend chocolate and add two tablespoons powdered sugar.