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
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.