Cookie Sorbet Sandwiches

• 16 12 ounces sugar cookie dough
• 34 cup bittersweet chocolate chips, melted and cooled
• 14 cup flour
• 4 cups sorbet (assorted flavours) or 4 cups ice cream (assorted flavours)
• 3 tablespoons ice cream topping (minced crystallized ginger, oreo crumbles, nuts, etc)

1. Preheat oven to 350F Coat baking sheets with cooking spray.
2. On medium speed, beat dough with melted chips, flour and if desired, toping until combined.
3. Divide into 16 pieces, about 2 Tbs each.
4. Arrange on baking sheets about 3" apart.
5. Flatten into 2" rounds.
6. Bake 8-10 minutes or until set.
7. Cool on pans for 5 minutes.
8. Transfer to racks.
9. Cool completely.
10. Optional: coat cookie with melted chocolate, peanut butter, etc.
11. Spread 1/2 c sorbet or ice cream onto flat side of half of cookies.
12. Top with another cookie.
13. Press gently together.
14. Optional: Roll in toppings to coat sides.
15. Wrap individually.
16. Freeze until set.
17. (I recommend several hours to overnight).

sugar, bittersweet chocolate chips, flour, sorbet, topping

Taken from www.food.com/recipe/cookie-sorbet-sandwiches-401581 (may not work)