Ice Cream Shortcakes

• 1 cup plain flour
• 4 tbsp (1/2 stick) cold butter, diced
• 2 None egg yolks
• 1/4 cup granulated sugar
• 2 tsp vanilla extract
• 1 pint vanilla ice cream
• 1 1/2 cups strawberries, halved
• 1 tbsp kirsch or Cointreau
• None None Powdered sugar, for dusting

1. Pulse flour and butter in a food processor for 20 seconds, or until mixture resembles fine breadcrumbs. Add yolks, sugar, vanilla and 1/2 to 1 tbsp water. Process just until combined. Knead gently on a floured surface. Form into a ball. Wrap in plastic wrap. Refrigerate for 30 mins.
2. Preheat the oven to 375u0b0F. Line a baking pan with parchment paper. Turn dough onto a lightly floured surface. Roll out to 1/4-inch thickness. Using a 3-inch round cutter, cut out 12 circles. Arrange on prepared pan.
3. Bake for 10 mins, or until pale golden. Cool in pan on wire rack. Cut 6 rounds the same size as the cookies from the ice cream. Arrange on a parchment paper-lined baking pan and refreeze until firm.
4. Toss strawberries and kirsch together. Place a cookie on each of 6 plates. Top with ice cream rounds and remaining cookies. Dust with powdered sugar. Serve with strawberries.

flour, cold butter, egg yolks, granulated sugar, vanilla, vanilla ice cream, strawberries, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/34801 (may not work)