Chewy chocolate cookies encase vanilla ice cream for the moonpies with the mostest. Roll the edges in glittering silver decorating sugar, or in brightly colored star sprinkles (or a mixture of both). They can be made days ahead and served straight from the freezer to keep the ice cream frozen, or, if you want a dessert that can sit on the table without melting, they can be filled with any vanilla frosting or marshmallow fluff. Makes 24 sandwich cookies
|2 sticks unsalted butter, at room temperature||3 cups all-purpose flour|
|3/4 cup granulated sugar||1 teaspoon salt|
|3/4 cup light brown sugar||1/2 teaspoon baking powder|
|2 eggs||2 pints vanilla ice cream, slightly softened|
|1 teaspoon vanilla||Silver decorating sugar or star sprinkles|
|2/3 cup unsweetened cocoa powder|
Use a mixer or beaters to cream the butter and sugar until fluffy, then beat in the eggs, vanilla and cocoa.
Stir in the flour, salt and baking powder just until combined. Cover the bowl with plastic wrap and chill for 1 hour.
Preheat the oven to 350 degrees F and lightly grease a baking sheet. Roll out half the dough to 1/4-inch thickness on a lightly floured work surface and cut into 2-inch rounds. Bake 10 minutes, until just set in the center and a little puffed. Move to a rack and cool completely. Continue with the remaining dough.
To assemble, pour the decorating sugar or star sprinkles into a shallow bowl and line a baking sheet with wax paper. Dollop a couple tablespoons of ice cream on a cookie and top it with a second cookie, pressing down to form a smooth seal. Roll the ice cream edge in the sprinkles. Lay on the prepared baking sheet and freeze solid.
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