Mexican Ice Cream Sandwich |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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These homemade Mexican Ice Cream sandwiches are nothing sort of perfection. Ingredients:
3/4 cup unsweetened cocoa powder |
1 1/2 cups sifted flour |
1 1/2 level tspn of cayenne pepper |
1/2 tspn of finely ground black pepper |
1/4 tspn salt |
1 cup granulated sugar |
1 1/2 tspn of cinnamon |
1 cup of unsalted butter, diced, at room temp |
2 tspn vanilla extract |
1 large egg, beaten |
Directions:
1. In a good sized bowl sift flour, salt, cocoa, cayenne, cinnamon and black pepper.
2. In a different bowl cream your butter until it is a nice pale color. (use food processor/beater).
3. Add sugar slowly and keep beating at a medium speed setting. Scrape clean the sides every once in awhile to get a good mix. Add in vanilla extract and mix that thoroughly. Now add a beaten egg and mix this in thoroughly.
4. Slowly add the dry ingredients until they are well mixed.
5. Flour your work surface and turn the dough. Fold it over a few times but don't work it too much or else it will be too rubbery.
6. Split the dough into two halves and roll into a cylinder shape (dimensions: 9in long and 2in in diameter).
7. Now wrap the cylinders of dough in wax paper and put in the freezer until they are firm (takes about 15 minutes).
8. Preheat your oven to 300F and put your slightly frozen dough on your cutting board.
9. Cut dought into 1/2in thick disc shapes and place on large cookie sheet and bake for 5 minutes to soften. Now take them out and use a pastry spatula to flatten them down a bit. Now bake for another 10 minutes. The cookies are finished when they are just about firm on the edges.
10. Pop them off the sheet onto a cooling tray with a wide spatula.
11. Serve while still warm with vanilla ice cream (or any other flavor).
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