ON THE 10TH DAY TIL CHRISTMAS THE FEDS SAY TO THEE....

ON THE 10TH DAY TIL CHRISTMAS THE FEDS SAY TO THEE.... EAT COOKIES.... GINGERBREAD ICE CREAM COOKIES THAT IS!

One of my favorite treats growing up were gingerbread ice cream cookies. They were so yummy that they couldn't last the night with all the sweet tooths in my home. Here's a great recipe for you to try out as well! Happy Eating!



Ingredients

* Cookies:
* 1 3/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 1/2 teaspoons ground ginger
* 1/8 teaspoon baking powder
* Dash of salt
* 1/2 cup granulated sugar
* 1/2 cup packed dark brown sugar
* 1/4 cup butter, softened
* 1/2 teaspoon vanilla extract
* 1 large egg
* Cooking spray
* 1 teaspoon granulated sugar, divided
*

Filling:
* 1 quart vanilla low-fat ice cream, softened
* 1/2 cup finely chopped crystallized ginger

Preparation

To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, ground ginger, baking powder, and salt, stirring with a whisk. Place 1/2 cup granulated sugar, brown sugar, and butter in a large bowl; beat with a mixer at medium speed 3 minutes or until mixture resembles coarse meal. Add vanilla and egg; beat well. Add flour mixture to sugar mixture; beat at low speed until well blended. Divide dough in half; gently press each portion into a 4-inch circle on plastic wrap. Cover and chill 1 1/2 hours.

Preheat oven to 350°.

Unwrap each dough portion and place on 2 sheets of overlapping plastic wrap. Cover each portion with 2 additional sheets of overlapping plastic wrap. Roll, still covered, to a 1/4-inch thickness. Place dough in freezer 30 minutes or until plastic wrap can be easily removed. Remove plastic wrap; cut dough with a 3-inch gingerbread man cookie cutter to form 12 cookies. Place cookies 1 inch apart on baking sheets coated with cooking spray. Sprinkle cookies evenly with 1/2 teaspoon granulated sugar. Bake at 350° for 12 minutes or until set. Remove cookies from baking sheets; cool completely on wire racks. Repeat procedure with remaining dough and 1/2 teaspoon granulated sugar.

To prepare filling, combine ice cream and crystallized ginger, stirring well. Spread 1 1/2 tablespoons ice cream on the flat side of each of 12 cookies; top with remaining cookies, flat sides down, pressing gently. Wrap each sandwich tightly in plastic wrap; freeze 4 hours or until firm.


XoXo,

The Feds