Peanut Butter Ice Cream Triangles
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup (packed) brown sugar
- 1/2 cup creamy peanut butter
- 1 egg
- 1 teaspoon vanilla extract
- 2 1/2 to 3 cups vanilla or chocolate ice cream, softened
- Heat oven to 350 degrees F. Grease two cookie sheets.
- Combine flour, baking powder, baking soda and salt in small bowl; set aside.
- Beat butter, granulated sugar and brown sugar in large bowl of electric mixer
at medium speed until light and fluffy.
- Beat in peanut butter, egg and vanilla until well-blended.
- Gradually beat in flour mixture on low speed until blended.
- Divide dough in half. Roll each piece of dough between 2 sheets of waxed paper
or plastic wrap into a 10 x 10-inch square, about 1/8-inch thick. Remove top sheet
of waxed paper; invert dough onto prepared cookie sheet. Remove second sheet of
waxed paper. Score dough into four 4-inch squares. Score each square diagonally
into two triangles. Do not cut completely through dough.
- Repeat with remaining dough.
- Combine excess scraps of dough; roll out and score into additional triangles. Pierce
each triangle with fork.
- Bake for 12-13 minutes, or until cookies are set and edges
- Cool cookies for 2 minutes on cookie sheets.
- Cut through score marks with
knife; leave cookies in place to cool completely on cookie sheets.
- Place half the cookies on a flat surface.
- Spread 1/4 cup-1/3 cup softened ice
cream on flat side of each cookie; top with remaining cookies.
- Wrap in plastic wrap and freeze 1 hour or up to 2 days.
Makes about 10 ice cream sandwiches.
Posted by Annette at Recipe Goldmine 8/1/2001 5:10 pm.