Pb&j Ice Cream Sandwiches

• 18 ounces roll refrigerated peanut butter cookie dough
• 14 cup all-purpose flour
• 6 tablespoons raspberry preserves or 6 tablespoons cherry preserves or 6 tablespoons strawberry preserves
• 1 pint vanilla ice cream

1. Preheat oven to 350 degree F. Knead flour into cookie dough.
2. On a lightly floured surface, roll dough into a 13-1/2x9-inch rectangle.
3. Cut into 1-1/2-inch squares.
4. Transfer to ungreased cookie sheets.
5. Bake for 8 to 10 minutes or until edges are firm and tops are browned.
6. Cool on cookie sheets for 1 minute.
7. Remove and cool completely on a wire rack.
8. Place 1 teaspoon jam or preserves on flat side of 1 cookie.
9. Place a small scoop of ice cream (about 1-1/2 tablespoons) on jam.
10. Top with another cookie, flat side down, and press lightly.
11. Repeat with remaining cookies, jam, and ice cream (there will be extra cookies).
12. Wrap and freeze 4 to 48 hours.Makes 16 sandwiches and 22 extra cookies.

roll, flour, raspberry preserves, vanilla ice cream

Taken from www.food.com/recipe/pb-j-ice-cream-sandwiches-244986 (may not work)