Dessert

Instructions

Coating:

  • 3 tablespoons sugar

  • 1 tablespoon cinnamon

  • Prepared butter pecan ice cream

Instructions:

  • Preheat oven to 400 F.

  • Line rimmed baking sheet with parchment paper. Spray lightly with butter-flavored cooking spray.

  • Mix together sugar, butter, shortening and eggs in a large bowl until fluffy. In a second bowl, stir together flour, cream of tartar, baking soda and salt, then gradually stir into sugar mixture until well incorporated to form dough. Chill for 30 minutes.

  • In a small bowl, mix together sugar and cinnamon for coating the dough.

  • Measure a quarter-cup cookie dough in hands, lightly squeezing together and rolling into a ball.

  • Roll ball into the coating mixture and place on the prepared baking sheet, allowing 1 inch between cookies. Reserve remainder of the coating mix.

  • Bake cookies 10-12 minutes. Remove from oven when slightly golden on the edges. Allow cookies to cool on baking sheets.

  • Soften ice cream and spread a spoonful on the bottom of one cooled cookie. Top the ice cream with a second cookie, and press ice cream edges into the remaining coating mix.

  • Place monsterdoodle ice cream sandwiches in the freezer to harden. Sandwiches can be individually wrapped in foil and stored in the freezer up to two weeks if not eaten within a few hours.

Author

Sue HutchisonSue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and 
at home in the kitchen, where she enjoys making new creations.