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Pecan-Cookie Ice-Cream Sandwiches
Recipe Summary
prep: 30 mins
total: 1 hr 30 mins
Yield: Makes 8
Ingredients
Ingredient Checklist
1 cup all-purpose flour, (spooned and leveled)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup pecans, chopped into small pieces
Ice cream, softened, for filling
Cook's Notes
While the cookies are baking, rotate the sheets from front to back and switch them from one rack to another about halfway through. This helps the cookies bake evenly. Before assembling the sandwiches, let the ice cream stand at room temperature until softened, about 10 minutes. You will need about 2 2/3 cups ice cream.
Gallery
Pecan-Cookie Ice-Cream Sandwiches
Recipe Summary
prep: 30 mins
total: 1 hr 30 mins
Yield: Makes 8
Gallery
Pecan-Cookie Ice-Cream Sandwiches
Pecan-Cookie Ice-Cream Sandwiches
Pecan-Cookie Ice-Cream Sandwiches
Recipe Summary
prep: 30 mins
total: 1 hr 30 mins
Yield: Makes 8
Recipe Summary
prep: 30 mins
total: 1 hr 30 mins
Yield: Makes 8
prep: 30 mins
total: 1 hr 30 mins
prep:
30 mins
total:
1 hr 30 mins
Yield: Makes 8
Makes 8
Ingredients
Ingredients
- 1 cup all-purpose flour, (spooned and leveled)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup packed light-brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pecans, chopped into small pieces
- Ice cream, softened, for filling
Directions
In a medium bowl, whisk together flour, baking soda, and salt; set aside. With an electric mixer, cream butter and sugars until light and fluffy. Beat in egg and vanilla.
With mixer on low speed, gradually add flour mixture; beat until just combined. Mix in pecans. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 30 minutes.
Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper. Shape dough into 16 balls (each about 2 level tablespoons and 1 1/2inches). Arrange on baking sheets, at least 3 inches apart.
Bake until cookies are dark brown, 15 to 18 minutes, rotating sheets halfway through. Transfer to a wire rack; cool completely.
Scoop ice cream (about 1/3 cup) onto bottom of each of 8 cookies; top with remaining 8 cookies.Press gently to spread ice cream to edges. Wrap each sandwich tightly in plastic; freeze until firm,at least 1 hour and up to 1 week.
Cook's Notes
While the cookies are baking, rotate the sheets from front to back and switch them from one rack to another about halfway through. This helps the cookies bake evenly. Before assembling the sandwiches, let the ice cream stand at room temperature until softened, about 10 minutes. You will need about 2 2/3 cups ice cream.
Cook’s Notes
While the cookies are baking, rotate the sheets from front to back and switch them from one rack to another about halfway through. This helps the cookies bake evenly. Before assembling the sandwiches, let the ice cream stand at room temperature until softened, about 10 minutes. You will need about 2 2/3 cups ice cream.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pecan-Cookie Ice-Cream Sandwiches
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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All Reviews for Pecan-Cookie Ice-Cream Sandwiches
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
