Chocolate Chip'wiches
- 1 cup all purpose flour
- 1/3 cup sugar
- 2 1/2 tablespoons cornstarch
- 1 1/2 teaspoons grated lemon peel
- 1/2 teaspoon freshly grated nutmeg
- 1/8 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
- 1/2 teaspoon vanilla extract
- 1/2 cup walnuts
- 2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped, or 1/3 cup mini chocolate chips
- Sugar
- 1 pint ice cream of choice
- 3 ounces semisweet chocolate, chopped
- Preheat oven to 350F.
- Combine first 6 ingredients in processor and blend.
- Add butter and vanilla.
- Process until mixture resembles fine meal and begins to stick together, using on/off turns.
- Add walnuts and process until finely chopped.
- Mix in chocolate.
- Transfer mixture to sheet of waxed paper.
- Press together.
- Top with another sheet of waxed paper.
- Roll out 1/4 inch thick.
- Cut out cookies using 2 1/2-inch round cookie cutter.
- Transfer to ungreased cookie sheet.
- Gather scraps, reroll and cut additional cookies.
- Sprinkle cookies with sugar.
- Bake until just beginning to color, about 22 minutes.
- Cool on cookie sheet on rack 5 minutes.
- Carefully transfer cookies to rack and cool.
- (Can be prepared 3 days ahead.
- Store in airtight container.)
- Soften ice cream slightly in refrigerator.
- Turn 8 cookies over and gently spread 1/4 cup ice cream atop each.
- Top with 8 cookies, sugared side up.
- Freeze until firm.
- Melt 3 ounces semisweet chocolate in top of double boiler over simmering water, stirring until smooth.
- Dip fork in chocolate and drizzle in free-form lines over top of sandwiches.
- Freeze until chocolate design is firm.
- (Can be prepared up to 3 days ahead.
- Cover and freeze.)
- Soften slightly in refrigerator before serving if frozen very solid.
flour, sugar, cornstarch, nutmeg, salt, butter, vanilla, walnuts, bittersweet, sugar, choice, semisweet chocolate
Taken from www.epicurious.com/recipes/food/views/chocolate-chipwiches-583 (may not work)