SNICKERDOODLE ICE CREAM SANDWICHES
i
16.5-oz. roll refrigerated
sugar cookie dough
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Tbsp. sugar
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tsp. ground cinnamon
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i.75-quart container vanilla
ice cream
1
cup shredded sweetened
coco nut, toasted
2
cups cornflakes, coarsely
crushed
1. Preheat oven to 350°F. Slice cookie dough
Vi
inch thick; arrange slices
2
inches apart on
ungreased cookie sheets. In small bowl
combine sugar and cinnamon. Generously
sprinkle over dough slices. Bake for 9 to
11 minutes or until lightly browned. Cool
1 minute on cookie sheet. Remove cookies and
cool completely on wire racks.
2.
Spoon ice cream into large bowl. Let stand
10 minutes to soften slightly. Stir in coconut.
Using an ice cream scoop, place some ice cream
mixture onto flat sides of half of the cookies.
Top with remaining cookies and press together
gently. Place cornflakes in shallow dish; roll
edges of sandwiches in cornflakes to coat ice
cream. Immediately wrap each sandwich in
plastic wrap and freeze
2
hours or until firm,
or up to 1 month. Let stand 10 minutes at room
temperature before serving to soften slightly.
MAKES ABOUT 14 SANDWICHES.
