| CHOCOLATE CHIP ICE CREAM SANDWICHES |
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Makes about 10 Ice Cream Sandwiches 1 -1/4 cups firmly packed light brown sugar 3/4 cup Butter Flavor Crisco all-vegetable shortening or 3/4 Butter Flavor Crisco stick 2 tablespoons milk 1 tablespoon vanilla 1 egg 1 -3/4 cups all-purpose flour 1 teaspoon salt 3/4 teaspoon baking soda 1 cup semi-sweet chocolate chips 1 cup chopped pecans 2 pints ice cream, any flavor Heat oven to 375ºF. Place sheets of foil on countertop for cooling cookies. Place brown sugar, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg; beat well. Combine flour, salt and baking soda. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chips and pecans. Measure 1/4 cup dough; shape into ball. Repeat with remaining dough. Place balls 4 inches apart on ungreased baking sheets. Flatten balls into 3-inch circles. Bake one baking sheet at a time at 375ºF for 10 to 12 minutes or until cookies are lightly browned. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completly. Remove ice cream from freezer to soften slightly. Measure 1/2 cup ice cream; spread onto bottom of one cookie. Cover with flat side of second cookie. Wrap sandwich in plastic wrap. Place in freezer. Repeat with remaining cookies and ice cream. Note: Chocolate Chip Ice Cream Sandwiches should be eaten within two days. After two days, cookies will absorb moisture and become soggy. If longer storage is needed, make and freeze cookies, but assemble ice cream sandwiches within two days of serving. |
