Classic Ice Cream Sandwich Cookies
I just bought these, and I am very excited to be making some ice cream sandwiches that look like farmyard animals.
I would ideally like to make cookies that are similar to the ones that come with the classic rectangular ice cream sandwich, but have not had success in finding a recipe. Does anyone have any idea how to make those cookies, or any other suggestions for cookies for ICSs? (Preferably ones that work made as one big cookie in a large sheet pan.)
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
5 Comments:
I gather included recipe is not to your liking? (Amazon says there is one.) Joy of Baking has a recipe here and Food Network has one by Emeril here.
Personally, I am a fan of hazelnut butter cookies for ice cream sandwiches.
kjgibson at 1:20PM on 05/27/08
Nope -- nothing good in the included recipies. These aren't quite what I'm looking for (saw the Emeril recipe earlier) -- I want to know how to make this.
jb_dc at 3:30PM on 05/27/08
well, if it were me... these classic ice cream sandwiches have a cake like taste and feel to the 'cookie' part. it's almost like a brownie. But brownies would be pretty darn hard to scrape off the pan and make a sammie out of. So it must be crisper, cookie like, at least when it's first cooked and cooled. I gather it gets 'soggy like' once it's on the ice cream and wrapped and stored. So, if it were me i'd make the batter for a chocolate cookie and spread it kind of thin on the sheet pan. You'll might have to use some shortening in place of some of the butter so it doesn't get too crispy. But the classic one has all those holes. They're probably there for a reason. I don't know. Maybe in really large batches they need to cool them quickly or need the air space to get them off the pans. Dunno. But for sure you'll have to score the 'big' cookie right after it comes out of the oven so it breaks apart along the lines. Good Luck. Sorry I can't help you with a recipe but i haven't made any chocolate cookies.
nightmoon at 11:20PM on 05/27/08
Well I got the cookbook out and found this recipe for a chocolate sandwich cookie in the 1934 Hershey's cookbook, revised in 1992. They were meant to be filled with a butter cream frosting and made into little sandwiches.
You'll have to adapt it for your use, but given the size of your molds it might just work as is. The only diffrerence I'd consider is substituting at least half the butter for shortening so it wasn't so crispy. I'd also consider making them a little thiner. Here you go. Good Luck.
1/2 cup butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla
1 1/4 cup all purpose flour
1/2 cup Hershey's Cocoa (I like dutch processed myself)
3/4 teaspoon baking soda
1/4 teaspoon salt
Beat butter, sugar, egg and vailla until light and fluffy. Stir together flour, cocoa, baking soda and salt; add to butter mixture. Divide doughin half; shap each half into two 1/1/2 inch thick rolls. Wrap each roll in plastic wrap and refrigerate 4 to 5 hours till firm enough to slice. Cut dough into 1/8th inch slices. Bake 8 to 10 minutes at 375 until almost firm.
nightmoon at 11:49PM on 05/27/08
This is super helpful -- the shortening-for-butter advice is something I did not know. Thank you! I have the feeling the actual ice cream sandwich cookies are probably only achievable with industrial chemicals and tools -- and besides, I can always get one of those for 99 cents if I have a craving. :)
I'll experiment with some different things and report back...
jb_dc at 12:15PM on 05/28/08