Ice Cream Sandwich Cookies
I love this recipe for ice cream cookies, the addition of Siloam Syrups makes the ice cream burst with flavor and soft enough to use in a sandwich. Enjoy!
Ingredients, Cookies
1 cup softened butter
½ cup confectioners sugar, sifted
1 tablespoon vanilla extract
½ teaspoon salt
2 cups all-purpose flour, sifted
optional: ½ cup of mix-ins such as chocolate chips or nuts
Instructions, Cookies
In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter and sugar until combined and creamy
Beat in the vanilla and salt
Add the flour and beat on low until combined
Stir in the mix-ins if using
Divide the dough in half and shape each half into a disk
Wrap tightly in plastic-wrap and refrigerate for 30 minutes
Preheat the oven to 350°F
Line 2 baking sheets with parchment paper, and set aside
On a lightly floured surface, roll each disc of dough to ¼-inch thick
Use a 2 and ½ inch round cookie cutter to cut cookies and place them 1-inch apart on the prepared baking sheets
Bake for 9 to 10 minutes
Cookies should be soft and appear underbaked, then leave the cookies on the cookie sheet to cool completely
Sandwich your Siloam Syrups flavored ice cream between 2 cookies
Serve immediately or place in an airtight container and freeze for up to 1 month
Ingredients, Ice Cream Filling
1 pint of ice cream
3 - 4 tablespoons of your favorite Siloam Syrup
Instructions, Ice Cream Filling
Allow your ice cream to soften, but not so much that it melts
Place the softened pint of ice cream into a medium-sized bowl and pour in 3 tablespoons of syrup
Using a spatula, fold in the syrup until well combined
Place the ice cream on plastic wrap or wax paper and roll/wrap it into a log shape, approximately the size of your cookies
Place the ice cream back into the freezer to firm up
When the cookies are finished baking and fully cooled, you can slice the log of ice cream and place slices between two cookies
