Molasses Cookie Ice Cream Sandwiches

"Found this in the LA Times Food section. Thinking of making up some pumpkin ice cream (yes, it's that time & oh do I love pumpkin ice cream) to assemble these cookies. They note, " Adapted from "Sunday Suppers at Lucques" by Suzanne Goin. This cookie dough is very soft when made and may need to be chilled at intervals as the cookies are rolled and assembled. Sandwiches are best assembled one day ahead to allow the cookies to soften slightly.""
 
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Ready In:
2hrs 10mins
Ingredients:
13
Yields:
18 sandwiches
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ingredients

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directions

  • Heat the oven to 350 degrees. Position a rack in the middle of the oven and line two baking sheets with parchment paper.
  • Melt the shortening in a small saucepan over medium heat or in the microwave. Measure one-half cup and cool until it reaches room temperature and is slightly thickened. Discard any remaining shortening.
  • In the bowl of a stand mixture using the paddle attachment, or in a large bowl using a hand mixer, beat the cooled shortening, molasses, granulated sugar and egg at medium speed until fully incorporated, about 3 minutes (it will not be fluffy).
  • Meanwhile, in a medium bowl sift together the flour, baking soda, cinnamon, cloves, ginger and salt. Mix in the combined dry ingredients, one-half at a time, until thoroughly combined, scraping down the sides of the bowl as needed. Divide the dough in half and wrap tightly in plastic. Chill the dough for about 15 minutes to firm slightly.
  • Remove half of the chilled dough and roll it out between two sheets of plastic wrap or parchment paper until it is slightly thicker than one-eighth inch thick. Use a 2 1/2 -inch cookie cutter to cut as many cookies as possible from the dough. Peel away the scraps, then gently peel off the cookies. The dough may need to be chilled again to make peeling easier; if so, simply place the dough, still on parchment or plastic, on a baking sheet and freeze for several minutes. Place the cookies 2 inches apart on a parchment-lined baking sheet. Repeat using the rest of the dough and scraps.
  • Just before baking, brush the dough rounds lightly with the cream, using a pastry brush. Sprinkle with the coarse sugar.
  • Bake the cookies, one pan at a time, until they puff and begin to deflate, and are just beginning to brown, 8 to 10 minutes. Rotate the pan halfway through for even baking. Cool completely on the baking sheets; the cookies will flatten and crack slightly as they cool. Make sure the cookies are completely cool prior to assembly.
  • To assemble, spread a heaping one-third cup ice cream (slightly softened) over the bottom of one cookie, and carefully top with another cookie. Press firmly but gently to avoid breaking the cookies. Run a knife or offset spatula around the edges to clean up any ice cream hanging over the edge. Freeze for at least 1 hour to firm the ice cream. Repeat with all the cookies.

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RECIPE SUBMITTED BY

<p>First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. <br />He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) &amp; even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them &amp; uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car &amp; came to the beach. <br />There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! <br /> <br />Copperhead count 2006 - Buster 2 <br /> (10 inchers w/yellow tails) <br /> 2007 - Buster &amp; Roxie 1 <br /> (a 24 incher!) <br />Buster woken from beauty sleep - <br />http://www.recipezaar.com/members/home/62264/DSCN0335.JPG <br />Big whiskers - <br />http://www.recipezaar.com/members/home/62264/DSCN0333.JPG <br /> <br />For those of you who gave kind condolences - thank you so very much. <br />http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 <br /> <br /> <br />I love to cook &amp; incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs &amp; shrimp &amp; shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods &amp; techniques aquired while living in Pacific Northwest, fish &amp; game recipes learned while living in Rocky Mountain region &amp; foods/techniques learned travelling to the Big Island &amp; up into BC &amp; Alberta &amp; into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa &amp; Mediterranean before I was thought of. Makes for wide open cooking! <br /> <br />Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges &amp; La Reine) &amp; Quebec City (Winter Carnival &amp; Chateau Frontenac)- for unctuous foie gras &amp; real cheeses, French &amp; Canadian meals prepared &amp; served exquisitely, fantastic music &amp; wonderful people - with the cold helping burn off some of the calories! <br /> <br />I love putting in our aluminum jonboat &amp; heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging &amp; exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) <br /> <br />I especially miss cool summers &amp; foggy/drizzly days &amp; fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC &amp; Alberta.</p>
 
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