PUMPKIN SNICKERDOODLE ICE CREAM SANDWICHES
Pumpkin Snickerdoodle Ice Cream Sandwiches
Makes about 18 ice cream sandwiches
Ingredients
1 c Crisco
1 ⅓ c Sugar
½ c Brown Sugar
2 eggs
1 Tbsp Vanilla
⅓ c Pumpkin Puree
2 ½ Tsp Pumpkin Pie Spice
3 c sifted Flour
2 Tsp Cream of Tartar
2 Tsp Cinnamon
1 Tsp Baking Soda
½ Tsp salt
¼ Tsp Ground Cloves
¼ Tsp Nutmeg
1 Quart of Vanilla Ice Cream or your favorite
Directions
Preheat the oven to 350°F.
In a stand mixer, cream the crisco, 1 c sugar and ½ c brown sugar together.
Beat the eggs and add to the bowl along with the vanilla and pumpkin puree.
Sift Flour to measure to 3 cups.
Add the sifted flour, baking soda, salt, 1 tsp cinnamon, 1 ½ tsp pumpkin pie spice, nutmeg, cloves and cream of tartar and mix until incorporated.
Using a scoup or ⅛ cup of batter and roll into a ball.
Mix ⅓ c sugar with 1 tsp cinnamon and 1 tsp pumpkin pie spice and add to a flat dish.
Roll the balls in the cinnamon sugar mixture using a spoon to help coat all the sides and place on a cookie sheet.
Bake for 10-12 minutes. The cookies will split into beautiful cracks and then you are watching for the cracks to shrink which means they are done rising and take them out of the oven. Let them sit for a couple minutes on the cookie sheet then rest the cookies on a brown paper bag - it draws out excess crisco like bacon.
Let the cookies cool completely.
Let the ice cream sit out on the counter for 5 minutes. It needs to be a little bit on the softer side to make the sandwiches.
To assemble the cookies, use an ice cream scoop to add the ice cream to one cookie (about ¼ c), top with a second cookie and press down gently for ice cream to spread over the cookie.
Place the ice cream sandwich cookies on a tray lined with wax paper and place in the freezer for at least 20 minutes.
Take out of the freezer, wrap each cookie in wax paper then foil. Place back into the freezer for at least another 2 hours before serving.
