I used a cookie recipe that has been in my family for as long as I can remember. My mom still makes these and ginger snap cookies usually at the same time. It's great. I added in a simple lemon ice cream that doesn't have eggs in the recipe and it doesn't require using an ice cream maker. Make the ice cream well in advance since it takes a couple hours longer to reach a solid frozen state.
Lemon Ice Cream Sandwich
White Crack Cookies ~
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1/2 cup brown sugar
1 large egg
1 tsp vanilla
2 cups flour
2 tsp cream of tartar
2 tsp baking soda
1/2 tsp salt
Cream together butter, shortening and sugars. Add in the egg and vanilla. Mix together dry ingredients in a small bowl and gradually add into batter. Roll in balls and place on parchment lined baking sheets. Bake for 10 minutes at 350°. Let sit on the baking sheets for a couple minutes before transferring to a cooling rack.
Lemon Ice Cream ~
1 cup whipping cream
1 cup whole milk
2 large lemons, the juice measured between 1/3 and 1/2 cup
1 tbsp lemon zest
1 cup sugar
1/2 tsp vanilla
In a small saucepan, combine the cream, milk and sugar. Heat and stir until sugar dissolves. Remove from heat. Stir in lemon juice, zest and vanilla. Let cool before putting in a plastic container and putting in the freezer.
For ice cream sandwich ~
Remove the ice cream from the freezer a couple minutes before making the sandwiches to soften. Place a scoop on top of the back of a cookie. Top with another cookie and lightly press down. (Optional) Roll the sides of the cookie in a bowl with 1/2 cup of King Arthur Lemon Bits. Place in a square of plastic wrap and return to freezer to completely harden.
Lemon Ice Cream Sandwich
White Crack Cookies ~
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1/2 cup brown sugar
1 large egg
1 tsp vanilla
2 cups flour
2 tsp cream of tartar
2 tsp baking soda
1/2 tsp salt
Cream together butter, shortening and sugars. Add in the egg and vanilla. Mix together dry ingredients in a small bowl and gradually add into batter. Roll in balls and place on parchment lined baking sheets. Bake for 10 minutes at 350°. Let sit on the baking sheets for a couple minutes before transferring to a cooling rack.
Lemon Ice Cream ~
1 cup whipping cream
1 cup whole milk
2 large lemons, the juice measured between 1/3 and 1/2 cup
1 tbsp lemon zest
1 cup sugar
1/2 tsp vanilla
In a small saucepan, combine the cream, milk and sugar. Heat and stir until sugar dissolves. Remove from heat. Stir in lemon juice, zest and vanilla. Let cool before putting in a plastic container and putting in the freezer.
For ice cream sandwich ~
Remove the ice cream from the freezer a couple minutes before making the sandwiches to soften. Place a scoop on top of the back of a cookie. Top with another cookie and lightly press down. (Optional) Roll the sides of the cookie in a bowl with 1/2 cup of King Arthur Lemon Bits. Place in a square of plastic wrap and return to freezer to completely harden.
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