ooking
for something different to serve this Thanksgiving? A great idea is to
make Pumpkin Ice Cream Sandwiches that both kids and adults will
love. They take two rich and buttery Chocolate Cookies and sandwich them
together with a beautiful orange colored pumpkin ice cream. Lovely to look
at and even more lovely to eat. Kids can even help you make these ahead of
time, and then you can wrap each sandwich in wax paper, and store them in
the freezer.
Now, the chocolate cookies are homemade and they combine the subtle flavor
of Dutch-processed cocoa powder with sweet white chocolate chips. Because
this dough freezes beautifully you may want to make the dough ahead of
time and then bake the cookies Thanksgiving Day. To do this, make the
dough and then roll the dough into 1 inch (2.54 cm) balls, place them on a parchment lined
baking sheet and then put them in the freezer until the balls of dough are frozen. Remove the
baking sheet from the freezer, place the frozen cookie balls in a freezer bag,
and return to the freezer. When you want these cookies, simply place the cookie
balls on a parchment lined baking sheet, preheat the oven, and then bake as directed.
If you are not familiar with Dutch-Processed or Alkalized Unsweetened
Cocoa Powder it is cocoa that has been treated with an alkali to neutralize its acids. Because it
is neutral and does not react with baking soda, it must be used in recipes
calling for baking powder, unless there are other acidic ingredients in
sufficient quantities used. It has a reddish-brown color, mild flavor, and is
easy to dissolve in liquids. Its delicate flavor makes it ideal in baked goods
like European cakes and pastries where its subtle flavor complements other
ingredients. Droste, Lindt, Valrhona, Poulain and Pernigotti are some
popular brands
Preheat
oven to 350 degrees F (177 degrees C) and place rack in center of oven.
Line two baking sheets with parchment paper.
In bowl of electric mixer (or with
a hand mixer),
cream the butter and sugars until
light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat
until incorporated. First sift
together the cocoa powder, flour, baking powder, baking soda, and salt and then add to the
butter and egg mixture. Mix just until incorporated. Fold in the the
white chocolate chips or chunks.
Drop the batter onto the prepared baking
sheet, using either a 1 1/2 - 2 inch (4-5 cm) ice cream scoop or with a rounded
tablespoon. Flatten the rounded mounds of dough slightly with your hands.
Bake for approximately 8 - 10 minutes or until the
the cookies are still soft in the center but are firm around the edges.
Remove from oven and let cookies cool on baking sheet for a few minutes before removing the cookies to a wire rack to cool completely.
Makes about 20 - 4 inch (10 cm) cookies.
For Ice Cream Sandwiches: Take two
chocolate cookies and place a scoop of pumpkin ice cream between the two
cookies. Gently press together. You can serve these sandwiches right
away or wrap each sandwich in wax paper and place in the freezer until serving
time. They can be stored in the freezer for several days.
Makes 10 ice cream
sandwiches..
Chocolate Cookies:
1/2 cup (113 grams) unsalted
butter, room temperature
All content on this site is
either original or has been significantly modified and changed from its
credited original source. Use of materials on Joyofbaking.com is
entirely at the risk of the user and Joyofbaking.com or Stephanie Jaworski
will not be responsible for any damages directly or indirectly resulting
from the use.
This
website and the contents thereof are not endorsed or sponsored by the owner
of the "Joy of Cooking" series of books or its publisher Simon & Schuster,
Inc.
Content in any form may
not be copied or used without written permission of Stephanie Jaworski,
Joyofbaking.com. Students and non profit educators may use content without
permission with proper credit.
Page loading ... Please wait.
