Ice Cream Sandwich Cookies
July 24, 2017
"These cookies may be baked 1 week ahead of using. Store in a resealable plastic freezer bag. You may assemble the icecreams sandwiches up to 5 days ahead of serving.I think this recipe is from Gourmet magazine. I tore out the page and there is no I/D on it.The recipe makes 26 cookies"
- Serving Size: 1 (64 g)
- Calories 185.3
- Total Fat - 13.3 g
- Saturated Fat - 7.9 g
- Cholesterol - 48.3 mg
- Sodium - 393.4 mg
- Total Carbohydrate - 15.8 g
- Dietary Fiber - 0.4 g
- Sugars - 12.7 g
- Protein - 1.2 g
- Calcium - 8.3 mg
- Iron - 0.1 mg
- Vitamin C - 0.3 mg
- Thiamin - 0 mg
Preheat oven to 350f.
Heat butter in a saucepan until it foames & browns - swirl it often (5-8 minutes).
Scrape the brown butter and toasty solids into a heatproof measuring cup. Set aside & let it cool.
In a food processor mix together the crushed waffle cones, oats, flour, & salt and process until the mixture is finely ground. Add brown sugar, mix well.
Whisk the egg yolk with 2 tablespoons water.
With the motor running slowly drizzle the egg yolk into the crumb mixture.
Then stream in the brown butter and process until the dough forms a ball around the blade.
Portion out 26 slightly rounded balls (about 3/4 oz each).
Roll the balls between your palms to smooth.
Divide the balls to two parchment lined rimmed baking sheets, spacing them 3" apart.
Cover with another piece of parchment and use the bottom of a glass to flatten each round into a 2 1/2" round.
Bake the cookies rotating sheets to back & top to bottom halfway through until golden all over (12-15 minutes).
Let cool on the baking sheets, use a thin metal spatula to loosen cookies from parchment.
Turn half the cookies over so when you make the sandwich you have the top side of the cookie outside.
Tips & Variations
- Food Processor