Vanilla frozen yogurt sandwiched between delicate, chewy, spiced treats make a delightful warm climate treat.
Did you hear that? That is the clock ticking toward the informal beginning of summer. The weekend where I think little of the strength of the sun and overestimate the measure of food and drink I need for visitors. Truth be told, Memorial Day!
With the informal begin to summer comes the exceptionally official beginning of summer engaging. We invest as much energy at the shore as possible and often have a houseful of individuals to take care of. I’m not going to mislead anybody, however much I love to cook and engage, a constant flow of guests can even turn me off to the kitchen. It required some investment to understand that our visitors were less intrigued by a seven course supper than they were in investing energy with us. All things considered, a fatigued host implies an unrelaxed visitor.
Spiced Oatmeal Cookies
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cardamom
- 1/4 tsp freshly ground black pepper
pinch of cloves
- 1/2 tsp kosher salt
- 8 oz unsalted butter, softened (2 sticks)
- 1 3/4 cup light brown sugar, packed
- 1 egg
- 1 tsp vanilla extract
- 2 1/2 cups old fashioned rolled oats
- Ice Cream Sandwiches
- 36 spiced oatmeal cookie (recipe above)
- 2 quarts vanilla ice cream, slightly softened
- Prep Ice Cream
- Line 1 – 9 x 13 inch pan and 1 – 8 x 8 inch pan with plastic wrap. Spread ice cream into a 1 inch layer in the pans, cover with plastic wrap and place the pans in the freezer to refreeze.
Spiced Oatmeal Cookies
- While ice cream re-freezes, make the cookies. Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
- Sift together the flour, baking powder, baking soda, cinnamon, ginger, cardamom, black pepper, cloves and salt. Set aside.
- Beat the butter with an electric mixer for 1 min and then add the brown sugar. Continue to beat until light and fluffy, 2-3 mins.
- Add the egg and beat until well blended.
- Add the in the flour mixture and mix on med/low speed until just combined.
- Mix in the vanilla and rolled oats until just combined.
- Using a 1 1/2 Tbsp ice cream scoop, measure out 36 scoops of dough. Place 12 scoops on each cookie sheet and bake for 10 mins, turning midway through baking.
- Bake off the remaining dough on the same sheets once the other cookies are baked and removed to a wire rack (let baked cookies set for about 5 mins on the sheet before removing them to the rack.)
Ice Cream Sandwiches
- Match up cookie bottoms and tops in pairs so they fit with little overlap. You will have 18 pairs.
- Remove the ice cream from the freezer and use a 3 inch round cookie cutter to quickly cut out ice cream rounds. You will likely get 16 rounds, but you can pull together the scraps and reform them to reach 18.
- Place one round on top of each bottom and top with the matching cookie. Pop the ice cream sandwiches back in the freezer until you’re ready to serve.
- Special Equipment: 1 1/2 Tbsp ice cream scoop, 3 inch round cookie cutter
- Recipe yields 36 cookies.
- Cookies can be stored in an airtight container for up to 4 days and ice cream sandwiches can be covered tightly in plastic wrap and stored in the freezer for up to one week.