Day 97: Gingersnap Ice Cream Sandwiches

Yield: 40 cookies, 20 sandwiches
Time (Start to Finish): 1 hour

Ingredients:
¾ cup shortening
1 cup sugar (+sugar for rolling cookies)
1 egg
¼ molasses
2 cups flour
2 tsp baking soda
½ tsp salt
1 Tbsp powdered ginger
1 tsp cinnamon (+ ½ tsp for rolling)

1 pint vanilla ice cream

Directions:
1. Preheat oven to 350F
2. In a bowl, or mixer, mix shortening and sugar
3. When creamy add egg, then molasses
4. Mix the flour, baking soda, salt, ginger and cinnamon seperatly and then add to the mixture and mix until smooth. Dough will be a little wet.
5. In a separate shallow bowl, put about ½ cup sugar with ½ tsp cinnamon
6. Roll dough into 1 inch balls with your hand, roll in the sugar mixture, and then place on a cookie sheet 2 inches apart. Flatten a tad.
7. Bake for about 20 min until they crackle on top and are cooked through
8. Let cool and then place in the freezer and chill.
9. Take the ice cream out of the freezer and let soften
10. Take 2 cookie and about a Tbsp of ice cream to make a sandwich. You can add more or less ice cream, and then put in the freezer again. Serve and enjoy!

Rating: 4.5 strawberries
Notes: This is my aunt Paula’s cookie recipe with my twist into making them sandwiches. They are WONDERFUL! You can add any kind of ice cream you like, but I think vanilla makes the cookies really stand out. I also used ben and jerry’s vanilla for the center, which was perfect. You must try these, and the gingersnaps are soft and perfect for holiday cooking. Paula would love that I made these!