Gingerbread Ice Cream Sandwiches

by Lisa
(Indiana)

Just found this recipe on the back of my bottle of Brer Rabbit Molasses and thought I'd share it. It looks good and I will have to try it for Thanksgiving or Christmas.

2 cups flour
2 tsp baking soda (corrected)
2 1/2 tsp ground ginger
1 tsp cinnamon
1 tsp ground cloves
1 tsp salt
1/2 cup (1 stick) unsalted butter, room temp
1/4 cup vegetable shortening
1 cup packed, dark brown sugar
1 egg
1/4 cup Brer Rabbit Molasses
1 T grated orange peel
1/4 cup sugar for rolling
1 Qt. vanilla ice cream, softened slightly

Sift first 6 ingredients into a medium bowl. Combine butter, shortening, and brown sugar into a large bowl and beat until fluffy. Add egg, molasses, and orange peel, beat until blended. Add dry ingredients, mix just until incorporated. Cover and chill one hour.

Preheat oven to 350 degrees F. Grease 2 baking sheets. Place sugar in a small bowl. Using wet hands, form dough into 24 equal balls. Roll in sugar to coat. Transfer to prepared baking sheets, spacing 2 inches apart. Bake 12-15 minutes, until golden and cracked on top but still soft. Cool 1 minute before transferring to rack to cool completely.

To Make sandwiches: Place 12 cookies on work surface flat side up. Top each with 1/3 cup (corrected) ice cream. Spread to 1/4" from edge. Top each with second cookie, press to adhere. Freeze 2 hours. Keep frozen until serving. Yields 12 cookie sandwiches.

Yum sounds good! They give their website: brerrabbit.com for more recipes. If you make them and you like them, leave me a comment. I haven't tried them yet, but I'd like to know what you think. I'll come back and leave one when I make them. Enjoy!

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