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Strawberry & Ice Cream Shortbread Cookie Sandwiches https://www.metro.ca/userfiles/image/recipes/null PT15M PT14M PT29M
Preheat oven to 350°F (177°C).Line two baking sheets with parchment paper.In the bowl of a stand mixer or in a bowl with a wooden spoon combine butter and sugar.Add in flour, mixing on low speed until mixture forms a dough, about 1 minute.Pour cookie dough out onto a lightly floured surface.Roll dough to ¼-inch thick, dusting with flour if dough sticks.Cut out dough using a 3-inch round cookie cutter.Re-roll scraps and continue cutting out rounds.Place cookies on prepared baking sheets and bake for 14 minutes, rotating sheets halfway through baking.Place cookies on a wire rack to cool completely.Flip over half of the cookies.Place a small scoop of chopped strawberries on half the cookies.Place a scoop of vanilla ice cream on top of each cookie.Use the back of the spoon to create an indent in the scoop.Fill indent with another small scoop of strawberries.Top with another cookie to make a sandwich. Serve immediately.
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1 cup (250 mL) butter, at room temperature 1/2 cup (125 mL) sugar 2 cups (500 mL) all purpose flour 4 cups (1 L) vanilla ice cream 1 cup (250 mL) chopped local Ontario strawberries

Strawberry & Ice Cream Shortbread Cookie Sandwiches

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8
servings
0:15
Preparation
0:14
COOKING
0:29
TOTAL TIME

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Ingredients

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  • 1 cup
    (250 mL)
    butter, at room temperature
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    227 g SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    sugar
  • 2 cups
    (500 mL)
    all purpose flour
  • 4 cups
    (1 L)
    vanilla ice cream
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    HÄAGEN-DAZS ICE CREAM, FROZEN DESSERT, NOVELTIES OR GOODNORTH ICE MILK

    HÄAGEN-DAZS ICE CREAM, FROZEN DESSERT, NOVELTIES OR GOODNORTH ICE MILK

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    HALO TOP BARS

    HALO TOP BARS

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    COPPA GELATO

    COPPA GELATO

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    473 ml, SELECTED VARIETIES


    HALO TOP, NADA MOO! OR IRRESISTIBLES FROZEN DESSERT

    HALO TOP, NADA MOO! OR IRRESISTIBLES FROZEN DESSERT

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    473 ml, SELECTED VARIETIES


  • 1 cup
    (250 mL)
    chopped local Ontario strawberries
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    $1.88 ea.

    454 g PRODUCT OF U.S.A., No. 1 GRADE


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Preparation

Preheat oven to 350°F (177°C).

Line two baking sheets with parchment paper.

In the bowl of a stand mixer or in a bowl with a wooden spoon combine butter and sugar.

Add in flour, mixing on low speed until mixture forms a dough, about 1 minute.

Pour cookie dough out onto a lightly floured surface.

Roll dough to ¼-inch thick, dusting with flour if dough sticks.

Cut out dough using a 3-inch round cookie cutter.

Re-roll scraps and continue cutting out rounds.

Place cookies on prepared baking sheets and bake for 14 minutes, rotating sheets halfway through baking.

Place cookies on a wire rack to cool completely.

Flip over half of the cookies.

Place a small scoop of chopped strawberries on half the cookies.

Place a scoop of vanilla ice cream on top of each cookie.

Use the back of the spoon to create an indent in the scoop.

Fill indent with another small scoop of strawberries.

Top with another cookie to make a sandwich. Serve immediately.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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