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Instructions |
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Preheat oven to 350 degrees. Sift together flour, cocoa, and salt in a
medium sized bowl and set aside. Beat the butter and sugar together in
a large bowl until light and fluffy. Reduce mixer speed and add flour
mixture.
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Beat until firm dough forms. Diving dough in half and shape each half
into a rectangle about 4in by 3in. Wrap in plastic and chill for 20
min.Line a 13 by 9 in baking pan with plastic wrap and spread the ice
cream on the pan. Cover with plastic wrap and refreeze.
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Line two baking sheets with parchment paper and set aside. Roll one
rectangle of dough out to 1/4 in thick. Cut the dough into six 2 1/2
in by 5 in rectangles. Repeat using the remaining dough for a
total of 12 cookies. Using blunt end of a wooden skewer, poke holes
into the cookies. Place cookies on baking sheet and bake for 15 min.
Remove from oven and let cool for 5 min on pan.
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Place 6 cookies face down on clean surface. Remove the ice cream from
the baking dish and unwrap it. Using a sharp knife, cut 6 2 1/2 by 5 in
rectangles from the ice cream. Place one piece of ice cream on each of
the cookies and top with remaining cookies. Wrap tightly with plastic
wrap and freeze until set - about 30 min.
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Originally Submitted
12/28/2012
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