Gingersnap And Lemon Ice Cream Sandwiches Recipe
Servings: 1
Ingredients
- 1 stk unsalted butter, softened (1/2 c.)
- 1/2 c. Granulated sugar plus additional for coating the cookies
- 1/2 c. Firmly packed light brown sugar
- 1/3 c. Unsulfured molasses
- 1 lrg Egg
- 2 c. All-purpose flour
- 2 1/2 tsp Grnd ginger
- 1/2 tsp Cinnamon
- 1/4 tsp Grnd allspice
- 1 tsp Baking soda
- 3/4 tsp Salt Lemon Ice Cream
- 1 c. Shelled natural pistachio nuts, the loose skins rubbed off in a kitchen towel and the nuts minced
Directions
- Make the gingersnaps:Preheat the oven to 350F. In a bowl with an electric mixer cream together the butter, 1/2 c. of the granulated sugar, and the brown sugar till the mix is light and fluffy, add in the molasses, and beat the mix till it is smooth. In another bowl whisk together the flour, the ginger, the cinnamon, the allspice, the baking soda, and the salt, add in the flour mix to the butter mix, and stir the mix till it forms a soft dough. Form the dough into 24 balls (each about 1 1/2 inches in diameter), roll the balls in the additional granulated sugar, coating them, and arrange them 2 inches apart on buttered baking sheets. Bake the gingersnaps in batches in the middle of the oven for 13 to 15 min, till they are crisp and cracked but still soft inside, and let them cold on the sheets for 5 min. Transfer the gingersnaps with a metal spatula to racks and let them cold completely.
- Sandwich a scoop of the ice cream between 2 of the gingersnaps, pressing the cookies together, form 11 more sandwiches in the same manner, and roll the edges in the pistachios. Freeze the sandwiches on a tray, covered, till they are hard. The sandwiches may be made 2 days in advance and kept covered and frzn.
- Makes 12 ice cream sandwiches.
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