Tangelo Creamsicles with Lindsays Sugar Cookies

• 1 recipe vanilla ice cream (see page 113)
• 5 to 6 cups fresh-squeezed tangelo juice
• Lindsays sugar cookies (recipe follows)
• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar, plus a little extra for rolling
• 1 extra-large egg yolk
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon kosher salt
• 6 pieces candied tangelo zest (recipe follows)

1. Place two scoops of ice cream into each of six glass tumblers.
2. Pass a pitcher of the tangelo juice around the table for your guests to pour over their ice cream.
3. Serve the cookies on the side.
4. Preheat the oven to 350F.
5. In a stand mixer fitted with the paddle attachment, cream the butter at high speed about 1 minute.
6. Add the sugar, and beat 3 to 4 minutes at medium high, until light and fluffy.
7. Add the egg yolk and vanilla and beat a few more minutes, until light and fluffy.
8. Slowly add the flour and salt, and mix at low speed until the dough comes together.
9. Shape the dough into logs about 1 1/2 inches in diameter.
10. Roll the logs in sugar, then wrap each one in plastic and refrigerate until firm.
11. Julienne the candied tangelo zest.
12. Slice the logs into 1/4-inch-thick rounds and top each one with candied tangelo zest.
13. Bake 10 to 12 minutes, until theyre lightly browned on the bottom.

vanilla ice cream, freshsqueezed tangelo juice, sugar cookies, unsalted butter, sugar, egg yolk, vanilla, flour, kosher salt, candied tangelo

Taken from www.epicurious.com/recipes/food/views/tangelo-creamsicles-with-lindsay-s-sugar-cookies-390886 (may not work)