Pizzelle Cookie Sorbet Sandwiches

• 1/2 cup light stick butter, melted
• 1 large egg, lightly beaten
• 1 large egg white, lightly beaten
• 1/2 teaspoon pure anise or lemon extract
• 1/2 teaspoon vanilla extract
• 1/2 (17.5-ounce) package sugar cookie mix (about 1 2/3 cups)
• 3 cups assorted fruit-flavored sorbets, softened

1. Preheat oven to 375u0b0.
2. Combine first 5 ingredients in a bowl, stirring with a whisk; add to cookie mix, stirring until smooth. Drop batter by level tablespoons about 2 inches apart onto baking sheets lined with nonstick foil or parchment paper. Using the back of a spoon, spread batter into 3-inch circles.
3. Bake at 375u0b0 for 8 to 10 minutes or until cookies are golden brown around the edges. Remove from pans; cool completely on wire racks.
4. Place about 3 tablespoons sorbet on 1 cookie; top with another cookie, and gently press until sorbet reaches edges. Carefully smooth sorbet around edges of the sandwich with spatula. Immediately wrap sandwich in plastic wrap or wax paper, and place in freezer. Repeat procedure using remaining sorbet and cookies. Freeze at least 2 hours before serving. Store in an airtight container in the freezer for up to 1 month.

light stick butter, egg, egg white, anise, vanilla, sugar cookie

Taken from www.myrecipes.com/recipe/pizzelle-cookie-sorbet-sandwiches (may not work)