Pixie Ice Cream Sandwiches
 

Pixie Ice Cream Sandwiches

3 cups mint chip ice cream
and/or toasted almond fudge ice cream, softened
1 ounce unsweetened chocolate, cut up
1 teaspoon instant coffee crystals
1/4 cup shortening
1/4 cup butter
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 egg
1/2 teaspoon vanilla
1-1/4 cups all-purpose flour
1/2 cup finely chopped almonds

Line a 9-inch round baking pan with foil. Spread softened ice cream in
pan. Cover with plastic wrap or waxed paper and freeze about 2 hours or
until
firm.
Meanwhile, in a small saucepan combine chocolate and coffee crystals. Cook
and stir over low heat until chocolate is melted. Set aside.
In a large mixing bowl beat shortening and butter with an electric mixer
on medium to high speed for 30 seconds. Add granulated sugar, brown sugar,
and
cinnamon. Beat until combined, scraping sides of bowl. Beat in egg and
vanilla
until combined. Beat in as much of the flour as you can. Stir in remaining
flour by hand. Divide dough into two equal parts.

Stir chocolate mixture into one portion of dough. Stir chopped almonds
into remaining dough.

Shape each portion of dough into a log that is 2 inches in diameter and
about 4 inches long. Wrap in plastic wrap or waxed paper; chill 5 to 24
hours.
Cut each log into 1/4-inch thick slices. (Or, omit shaping dough into logs
and
simply wrap and chill dough 1 to 2 hours or until easy to handle. Roll
chilled
dough 1/4 inch thick on a lightly floured surface. Cut with a 2-inch round
cutter.)

Preheat oven to 375 degree F. Place cookie rounds 1 inch apart on an
ungreased cookie sheet. Use a meat mallet to gently create a design on top
of
each
cookie. Bake for 8 to 10 minutes or until edges are golden. Transfer
cookies
to wire rack; let cool.

Remove plastic wrap or waxed paper from ice cream. Lift the ice cream from
pan using the foil. With a 2-inch scalloped or round cutter, cut out 12
rounds of ice cream. Place an ice cream round on the flat side of half of
the
cookies. Top with the remaining cookies, flat side toward ice cream. Wrap
each
ice
cream sandwich securely in plastic wrap and freeze for 2 hours .

Makes 12 ice cream sandwiches.

Make-Ahead Tip:Prepare as directed above. Cover and wrap for freezing for
2
weeks.

Prep Time: 30 minutes

Nutrition facts per chocolate cookie sandwich: 261 cal., 16 g total fat, 8
g
sat. fat, 40 mg chol., 63 mg sodium, 28 g carbo., 1 g fiber, and 4 g pro.
Daily Values: 6 percent vit. A, 0 percent vit. C, 1 percent calcium, and 8
percent
iron.


Nutritional facts per serving:
calories: 301 , total fat: 19g , saturated fat: 7g , cholesterol: 40mg ,
sodium: 64mg , carbohydrate: 28g , fiber: 1g , protein: 5g , vitamin C: 0%
,
calcium: 1% , iron: 8%

Source: Better Homes and Gardens
Printed from LHJ.com

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