Ice Cream Sandwich Cookies

Step 1: Preheat oven to 350f.

Step 2: Heat butter in a saucepan until it foames & browns - swirl it often (5-8 minutes).

Step 3: Scrape the brown butter and toasty solids into a heatproof measuring cup. Set aside & let it cool.

Step 4: 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.

Step 5: Whisk the egg yolk with 2 tablespoons water.

Step 6: With the motor running slowly drizzle the egg yolk into the crumb mixture.

Step 7: Then stream in the brown butter and process until the dough forms a ball around the blade.

Step 8: Portion out 26 slightly rounded balls (about 3/4 oz each).

Step 9: Roll the balls between your palms to smooth.

Step 10: Divide the balls to two parchment lined rimmed baking sheets, spacing them 3" apart.

Step 11: Cover with another piece of parchment and use the bottom of a glass to flatten each round into a 2 1/2" round.

Step 12: Bake the cookies rotating sheets to back & top to bottom halfway through until golden all over (12-15 minutes).

Step 13: Let cool on the baking sheets, use a thin metal spatula to loosen cookies from parchment.

Step 14: Turn half the cookies over so when you make the sandwich you have the top side of the cookie outside.