These frozen treats can easily be adapted into different
versions. Use another flavor of ice cream, make the cookies smaller for
bite-size nibblers, or sub walnuts for the pecans
 |
| Pecan Butterscotch Cookie Ice Cream Sandwiches |
Makes 15 minutes to cookies Prep Time 30 minutes, depending on
size Baking Time 10 minutes
Ingredients for the pecan butterscotch cookies: 3/4 cup and
2 tablespoons unsalted butter (at room temperature) 1 and 1/4 cups dark brown
sugar. 2 large eggs. 1 tablespoon pure vanilla extract. 1 and 3/4 cups
all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 and 1/2 cups
finely chopped pecans. Ice cream in the flavor of your choice. we used Fruits
in Ice Cream Raspberry Rapture
Pecan Butterscotch Cookie Ice Cream Sandwiches recipe: 1-
Preheat oven to 350F. 2- In an electric mixer fitted with paddle attachment,
cream together butter and sugar on high speed until light and fluffy.3- Lower
speed and add eggs one at a time, beating well with each addition, then stir in
vanilla. 4- In a medium bowl, combine flour, baking soda, and salt. Gradually
add dry ingredients to the wet ingredients. Fold in pecans. 5- Drop cookie
dough by the tablespoon onto greased cookie sheets, spacing them a few inches
apart. 6- Bake cookies until lightly browned, 8 to 10 minutes. Transfer cookies
to a wire rack to cool completely. 7- Assemble the ice cream sandwiches: Let
the ice cream sit at room temperature for 10 to 15 minutes to soften. 8- Turn
one cookie over and place one scoop of ice cream on the bottom of the cookie.
(If you want thicker layer of ice cream, you can put two scoops instead.) 9-
Place another cookie on top of the ice cream, right side up. Gently squeeze the
cookies together to sandwich the ice cream. Smoothen the ice cream edges with
an offset spatula, if desired. 10- Serve immediately or place in a resalable
freezer bag to enjoy later. Place was paper squares in between sandwiches to
prevent them from sticking to each other
