Ice Cream Gingersnap Sandwiches

Name: Ice Cream Gingersnap Sandwiches
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 50
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 1 teaspoons freshly ground black pepper; 237 milliliters packed brown sugar; 237 milliliters butter, at room temperature; 3 pints About vanilla or caramel ice cream; 1 teaspoon cinnamon; 1 large egg; 828 milliliters flour; 1 teaspoons ground cloves; 2 teaspoons ground ginger; 1 teaspoons ground nutmeg; 1 teaspoons salt; 118 milliliters unsulphured molasses

For 28 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 1g of protein, 4g of fat, and Summer will be even more special with this recipe. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Beat butter and brown sugar together in a bowl with a mixer on medium speed.

Ingredients you will need

Brown Sugar

Butter

Equipment you will use

Blender

Bowl

Mix in molasses, then egg, until blended, scraping bowl as needed.

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Molasses

Egg

Equipment you will use

Bowl

In a small bowl, combine flour, baking soda, salt, and spices; add to butter mixture on low speed, mixing until combined.

Ingredients you will need

Baking Soda

Butter

Spices

All Purpose Flour

Salt

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Bowl

Divide dough in half, shape each into a disk, wrap in plastic wrap, and chill until firm, about 3 hours.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Preheat oven to 35

Equipment you will use

Oven

Unwrap dough. On a generously floured surface, roll out each disk until 1/8 in. thick. Using round 2 1/2- to 3-in. cookie cutters, cut out dough and arrange circles about 1 in. apart on parchment-lined baking sheets (use a small spatula to transfer). Reroll scraps as needed.

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