Gingersnap Ice Cream Sandwiches

prep time:: 10"
total time:: 45"

Makes 4 ice cream sandwiches

Great for a party dessert at a cookout!

ingredients

4 TBS unsalted butter, softened
1/4 cup sugar
2 TBS unsulfured molasses
1 large egg yolk
3/4 cup all-purpose flour
1/4 tsp baking soda
1/2 tsp coarse salt
1 tsp ground ginger
1/4 tsp ground allspice
3 TBS sanding sugar, for sprinkling
1 pint butter-pecan ice cream, softened slightly

directions

Preheat oven to 350°F. Cream butter, sugar & molasses until fluffy. Beat in yolk. Whisk flour, baking soda, salt, and spices in a small bowl. Fold into butter mixture 1/2 at a time. Roll dough into eight 1 1/2 balls, spacing them 2“ apart on parchment-lined baking sheets. Press to form 3-inch disks. Sprinkle with sanding sugar if desired. Bake, rotating halfway through, until golden around edges, 11-13”. Transfer cookies to a wire rack, and let cool. Scoop ice cream onto 4 cookies and top each with a second cookie. Freeze until firm. Let stand 10 minutes before seerving.

Source: Jill