Pixie Ice Cream Sandwiches
 
3 cup  mint chip ice cream
  andor toasted almond fudge ice cream, softened
1 oz.  unsweetened chocolate, cut up
1 tsp  instant coffee crystals
1/4 cup  shortening
1/4 cup  butter
1/4 cup  granulated sugar
1/4 cup  packed brown sugar
1/2 tsp  ground cinnamon
1   egg
1/2 tsp  vanilla
1-1/4 cup  all-purpose flour
1/2 cup  finely chopped almonds
 
line a 9-inch round baking pan with foil. spread softened ice cream in 
pan. cover with plastic wrap or waxed paper and freeze about 2 hours or 
until 
firm. 
meanwhile, in a small saucepan combine chocolate and coffee crystals. cook 
and stir over low heat until chocolate is melted. set aside. 
in a large mixing bowl beat shortening and butter with an electric mixer 
on medium to high speed for 30 seconds. add granulated sugar, brown sugar, 
and 
cinnamon. beat until combined, scraping sides of bowl. beat in egg and 
vanilla 
until combined. beat in as much of the flour as you can. stir in remaining 
flour by hand. divide dough into two equal parts. 
 
stir chocolate mixture into one portion of dough. stir chopped almonds 
into remaining dough. 
 
shape each portion of dough into a log that is 2 inches in diameter and 
about 4 inches long. wrap in plastic wrap or waxed paper; chill 5 to 24 
hours. 
cut each log into 1/4-inch thick slices. (or, omit shaping dough into logs 
and 
simply wrap and chill dough 1 to 2 hours or until easy to handle. roll 
chilled 
dough 1/4 inch thick on a lightly floured surface. cut with a 2-inch round 
cutter.) 
 
preheat oven to 375 degree f. place cookie rounds 1 inch apart on an 
ungreased cookie sheet. use a meat mallet to gently create a design on top 
of 
each 
cookie. bake for 8 to 10 minutes or until edges are golden. transfer 
cookies 
to wire rack; let cool. 
 
remove plastic wrap or waxed paper from ice cream. lift the ice cream from 
pan using the foil. with a 2-inch scalloped or round cutter, cut out 12 
rounds of ice cream. place an ice cream round on the flat side of half of 
the 
cookies. top with the remaining cookies, flat side toward ice cream. wrap 
each 
ice 
cream sandwich securely in plastic wrap and freeze for 2 hours . 
 
makes 12 ice cream sandwiches. 
 
make-ahead tip:prepare as directed above. cover and wrap for freezing for 
weeks. 
 
prep time: 30 minutes 
 
nutrition facts per chocolate cookie sandwich: 261 cal., 16 g total fat, 8 
sat. fat, 40 mg chol., 63 mg sodium, 28 g carbo., 1 g fiber, and 4 g pro. 
daily values: 6 percent vit. a, 0 percent vit. c, 1 percent calcium, and 8 
percent 
iron. 
 
 
nutritional facts per serving: 
calories: 301 , total fat: 19g , saturated fat: 7g , cholesterol: 40mg , 
sodium: 64mg , carbohydrate: 28g , fiber: 1g , protein: 5g , vitamin c: 0% 
calcium: 1% , iron: 8% 
 
source: better homes and gardens 
printed from lhj.com 
 
-- 
(ID: 10114) Mirror: rec.food.recipes: Fri, Nov 7, 2003


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