Ginger-Molasses Ice Cream Sandwich

Bake up a quick batch of cookies for those last minute holiday guests. Becky Olsen with Shirley J divulges the simple recipe that will foo anyone into thinking you spent hours in the kitchen.
Ginger-Molasses Ice Cream Sandwich
· 1 pkg Shirley J Soft Ginger-Molasses Cookies (23 oz.)
· 1 c. Shortening
· 1/4 c. Water
· 1 c. sugar (for rolling)
· 2 pints vanilla ice cream
· ¾-1 c. stem ginger in syrup, chopped

Preheat oven to 350 degrees. Combine contents of cookie mix package with shortening in a stand mixer fitted with a paddle attachment. Mix on low speed until well combined,about 1 minute.
Add water, mix until dough forms and is completely combined, about 1minute.Form 18, two-ounce balls using a #30 cookie scoop (2 TB). Place balls a few at a time into a mixing bowl containing 1-2 cups of sugar. Roll balls generously in sugar, removing to a parchment-lined baking sheet. Space evenly with 2″ between cookies.
Bake for 12-13 minutes. Cookies will be soft. Allow to cool completely.

For ice cream sandwiches:
Place ice cream in a medium-sized mixing bowl. Stir in chopped ginger until equally combined. Set in freezer until semi-firm, about 30 minutes.
Place 8 cookies bottom flat side up. Working one at a time, use a 1/3 cup measuring cup to fill each cookie with ice cream. Top with remaining cookie, pressing down gently. Repeat. Place in freezer and freeze until firm, at least 2-3 hours.

Tip: Make 1 day ahead and wrap tightly, keeping in freezer.

How to purchase:
Shirley J storefront at 15 East 400 South, Orem

NEW: Shirley J® Holiday Kiosk at University Mall in Orem in front of the Verizon Wireless store.
– Each day we sample a different Shirley J® cookie mix at the kiosk.

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