Ginger Peachy Ice Cream Sandwiches

• 1 1/4 c. flour
• 1/8 tsp. baking soda
• 1/4 tsp. salt
• 1/2 tsp. each: ground ginger and cinnamon
• 1/8 tsp. ground cloves
• 6 Tbsp. butter (at room temperature)
• 6 Tbsp. sugar
• 1 egg
• 1/4 c. molasses
• 1 qt. peach ice cream

1. Combine flour, soda, salt and spices.
2. Beat butter and sugar until fluffy.
3. Beat egg.
4. Combine 2 tablespoons of the egg with the molasses and beat into butter mixture.
5. (Save remaining egg for another use.)
6. Stir in flour mixture.
7. Divide dough into 2 pieces; chill at least 1 hour.
8. Heat oven to 350u0b0.
9. Roll out 1 piece of dough at a time between sheets of floured waxed paper to about 1/8-inch thick.
10. With a 3-inch cutter, stamp out cookies. Dust off excess flour.
11. Put about 1 inch apart on ungreased baking sheets.
12. Bake until edges begin to brown, about 10 minutes.
13. Cool. Put about 1/2 cup ice cream on 8 of the cookies.
14. Top each with another cookie.
15. Press down slightly and smooth edges.
16. Freeze. Makes 8 Sandwiches.

flour, baking soda, salt, ground ginger, ground cloves, butter, sugar, egg, molasses, peach ice cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=469191 (may not work)