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Peanut Butter-Chocolate Ice Cream Sandwiches

Think Reese's Cups. These peanut butter cookies are intensely peanut buttery, as they contain no flour.

Mom-Mom Fritch's Peanut Butter Cookies (recipe follows)
Chocolate ice cream
1 cup peanut butter (chunky or creamy)
1 cup sugar
1 large egg
1 teaspoon baking soda

To make cookies:

Preheat oven to 350 degrees and set oven racks at top and lower middle levels. Grease baking sheets.

Beat together the peanut butter and sugar until thoroughly combined. In a separate small bowl, lightly beat the egg, then beat it into the peanut butter mixture with the baking soda until well combined.

Roll level tablespoons of dough into balls, and arrange 8 or 9 balls per baking sheet. With tines of a fork, flatten the balls to about 1 1/2 inches in diameter, making a crosshatch pattern. Bake cookies 12 to 15 minutes, reversing the baking sheets to the other rack levels midway through the baking time. Cookies are done when they are puffed and pale golden.

Cool cookies on baking sheets for a couple of minutes, then transfer to wire racks to cool completely. Cookies may be kept in an airtight container at room temperature for 4 or 5 days. Makes 2 to 2 1/2 dozen cookies.

To make sandwiches:

Put 2 to 3 tablespoons of chocolate ice cream onto each of a dozen of the peanut butter cookies. Top with remaining peanut butter cookies. Freeze in an airtight container until serving time. Makes 12 to 15 large ice cream sandwiches, enough to serve about a dozen people.

Gourmet magazine, February 1999

Sunday, July 02, 2000



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