Looking for a delicious July 4 treat? Try this recipe from The Dessertist, Samantha Eichenberg. Find more patriotic, kid-friendly recipes like this one in our July/August issue-on stands now!

ICE CREAM COOKIE SANDWICHES

Makes 30 3-inch cookies
ice-cream-sandwiches-2

  • 1 cup (2 sticks) of unsalted butter, softened
  • 1 ¾ granulated sugar
  • ¼ cup honey
  • 2 large eggs
  • ½ scraped vanilla bean
  • 1 ½ teaspoons vanilla extract
  • 4 cups flour
  • ½ teaspoon fine kosher salt
  • 1 teaspoon of baking powder

DIRECTIONS:

  1. Preheat oven to 350°F.
  2. Using the paddle attachment cream together butter and sugar on medium-high speed until fluffy and light, about 5 to 6 minutes.
  3. In a separate bowl whisk together all of your dry ingredients: flour, salt and baking powder.
  4. Once the butter is light and fluffy add in the honey and fully mix. Next, add eggs one at a time. Then add the vanilla bean and vanilla extract, mix them together and begin to add dry ingredients ½ to ¾ cup at a time.
  5. Separate dough into sections (usually 2 to 3 per batch). Lightly sprinkle flour onto a clean surface. Take one of sections and create a small crater in the middle of the dough. Add in your choice of food coloring. Fold and knead the dough gently and quickly until you have incorporated food coloring.
  6. Scoop dough or layer colors together onto parchment paper into a log-like shape, wrap up and let refrigerate for at least 2 hours.
  7. Before baking, let dough soften just a bit. Roll into a log and using a knife slice into 1/4-inch slices. Place cookies on a parchment- lined pan and bake for 10-12 minutes or until lightly golden around the edges.
  8. Once cookies have baked and cooled, scoop your favorite ice cream into the center and sandwich the cookies together.