LibreRecipes

Vanilla Ice Cream and Ginger Molasses Cookie Sandwiches

Rating

Calories

728.0

Protein

7.0

Sodium

876.0

Fat

30.0

Here we take two of the best treats from days gone by and combine them in one dessert. The cookies are also superb on their own.

2 cups all purpose flour

2 teaspoons baking soda

2 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon salt

1/2 cup (1 stick) unsalted butter, room temperature

1/4 cup vegetable shortening, room temperature

1 cup (packed) dark brown sugar

1 egg

1/4 cup unsulfured (light) molasses

1 tablespoon grated orange peel

Sugar

1 pint vanilla ice cream, softened slightly

1/2 cup chopped drained stem ginger in syrup

Fresh strawberries, hulled, sliced

Sift first 6 ingredients into medium bowl. Combine butter, shortening and brown sugar in large bowl. Using electric mixer, beat butter mixture until fluffy. Add egg, molasses and peel; beat until blended. Add dry ingredients; mix just until incorporated. Cover; chill 1 hour.
Preheat oven to 350°F. Butter 2 baking sheets. Place sugar in small bowl. Using wet hands, form dough into 12 equal pieces; shape pieces into balls. Roll in sugar to coat. Transfer to prepared sheets, spacing 2 1/2 inches apart. Bake until cookies are pale golden and cracked on top but still soft, about 15 minutes. Cool on sheets 1 minute. Transfer to racks; cool completely.
Place ice cream in medium bowl. Stir in ginger. Freeze until almost firm, about 30 minutes.
Place 6 cookies on work surface, flat side up. Top each with 1/3 cup ice cream. Spread to 1/4 inch from edge of cookies. Top each with second cookie. Press to adhere. Place in freezer. Freeze until firm, at least 2 hours. (Can be made 1 day ahead. Wrap tightly; keep frozen.)
Arrange sandwiches on plates. Garnish with berries and serve.