Recipes: Pecan-Cookie Ice-Cream Sandwiches

Before assembling the sandwiches, let the ice cream stand at room temperature until softened, about 10 minutes. You will need about 2 2/3 cups ice cream.

Ingredients

    1 cup all-purpose flour, (spooned and leveled)
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1/2 cup (1 stick) unsalted butter, room temperature
    1/2 cup packed light-brown sugar
    1/4 cup granulated sugar
    1 large egg
    1 teaspoon vanilla extract
    1 cup pecans, chopped into small pieces
    Ice cream, softened, for filling


Directions

    1: In a medium bowl, whisk together flour, baking soda, and salt; set aside. With an electric mixer, cream butter and sugars until light and fluffy. Beat in egg and vanilla.
    2: With mixer on low speed, gradually add flour mixture; beat until just combined. Mix in pecans. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 30 minutes.
    3: Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper. Shape dough into 16 balls (each about 2 level tablespoons and 1 1/2inches). Arrange on baking sheets, at least 3 inches apart.
    4: Bake until cookies are dark brown, 15 to 18 minutes, rotating sheets halfway through. Transfer to a wire rack; cool completely.
    5: Scoop ice cream (about 1/3 cup) onto bottom of each of 8 cookies; top with remaining 8 cookies. Press gently to spread ice cream to edges. Wrap each sandwich tightly in plastic; freeze until firm, at least 1 hour and up to 1 week.

 Source: shine.yahoo.com