Preheat oven to 350 degrees. In a large bowl, beat butter and sugar together until smooth. Beat in vanilla, almond extract and egg.
These star-shaped cookie ice cream sandwiches are perfect for a July 4th celebration, or just on a hot summer's day.
Servings and Ingredients
|1 c.||Hy-Vee unsalted butter, softened|
|1 c.||Hy-Vee granulated sugar|
|1 tsp.||Hy-Vee vanilla|
|½ tsp.||almond extract|
|1||Hy-Vee large egg|
|3 c.||Hy-Vee all-purpose flour|
|2 tsp.||Hy-Vee baking powder|
|Red food coloring, as needed|
|Hy-Vee vanilla ice cream, softened|
|Assorted sprinkles, optional|
Things To Grab
- Large bowl
- Electric mixer
- Medium bowl
- Rolling pin
- 4-1/2-inch star-shaped cookie cutter
- Baking sheets
- Wire cooling rack
- 1-inch tall sheet pan
- Wax paper
In a separate bowl, combine flour and baking powder. Gradually add to butter mixture just until combined. Mix in food coloring until dough reaches desired color.
Working in batches, roll out dough on a lightly floured surface to about 1/8-inch thick. Cut out cookies using a 4-1/2-inch star-shaped cookie cutter. Reroll and cut out scraps as needed. Transfer to ungreased baking sheets. Bake 6 to 8 minutes until cookies are set and cool completely on wire rack.
Line a 1-inch-tall sheet pan with waxed paper. Spread enough ice cream in pan to make a 1-inch-high flat sheet. Freeze for 10 minutes.
- Cut ice cream into 24 stars using the same cutter used for the cookies. Spread more ice cream in pan as needed to make a 1-inch-high flat sheet; freeze 10 minutes and repeat cutting shapes.
- Sandwich one ice cream star between two cookies. Return sandwiches to the freezer until ready to serve. If desired, garnish sandwiches with sprinkles.
Amounts Per Serving
- Total Fat: 26g
- Cholesterol: 95mg
- Sodium: 160mg
- Total Carbohydrates: 62g
- Protein: 7g
From the week of June 29, 2016