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Gingersnap Ice Cream Cookies is today's recipe from NYC Chef Dr. Delicious.
Chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Meats, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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2 1/4 cups all purpose flour
1 cup packed brown sugar
3/4 cup shortening or cooking oil
1/4 cup molasses
1 egg
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 cup sugar
1/2 cup whipping cream
1 quart vanilla ice cream or frozen yogurt
1 teaspoon shredded lemon peel
In a large mixing bowl combine about half of the flour, the brown sugar, shortening or oil, molasses, baking soda, egg, ginger, and cloves. Beat with an electric mixer on medium to high speed until thoroughly combined. Beat in the remaining flour. Shape dough into 2 inch balls. Roll balls in sugar. Place 2 inches apart on a un-greased cookie sheet. Flatten the bottom slightly with a glass dipped in sugar. Bake in a 375 degree oven for 10 to 12 minutes or until set and tops are cracked. Cool cookies completely on a wire rack. For filling, beat the whipping cream with an electric mixer till soft peaks form. Stir the vanilla ice cream or yogurt just to soften; fold in the whipped cream and lemon peel. For each sandwich, quickly spread about 1/3 cup filling onto the bottom side of one cookie. Top with another cookie. Immediately place onto a baking sheet in the freezer (keep baking sheet in freezer to prevent sandwiches from softening while assembling the rest). Repeat with remaining cookies and filling. Cover and freeze for 12 to 24 hours. Let stand at room temperature for 10 minutes before serving. Makes 12 sandwiches.
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