Dulce de Leche Ice Cream Sandwiches with Mexican Wedding Cookies
- 1.5 cup powdered sugar, plus additional for sprinkling
- 1 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 2 cup all-purpose flour
- 0.75 tsp baking powder
- 0.25 tsp salt
- 1 cup toasted pecans, finely chopped
- 2 Pint premium or 1 1/2 quarts non-premium dulce de leche ice cream
To make cookies: In a bowl, with a mixer on medium speed (use paddle attachment if using standing mixer), beat 1 ½ cups sugar and butter together until smooth. Beat in egg and vanilla until well incorporated, scraping down the sides of the bowl as necessary. In a small bowl, stir together flour, baking powder, and salt; stir or beat into butter mixture. Stir in pecans. Spoon dough in a row lengthwise along a piece of plastic wrap and, with lightly floured hands, shape into a cylindrical log that is about 9 inches long and about 2 1/2 inches wide. Roll in the plastic wrap and freeze until firm enough to slice, at least several hours or overnight. Preheat the oven to 325 degrees F. Remove dough from freezer and cut crosswise into slices about 1/4 inch thick. Place about 1 inch apart on buttered or parchment paperlined baking sheets. Bake until dry to the touch and slightly brown on the edges, 18 to 22 minutes. Sprinkle tops of cookies generously with powdered sugar and transfer to a wire rack to cool completely.
To assemble, soften ice cream slightly. Place a large scoop of ice cream (about 1/3 cup) on flat (bottom) side of 1 cookie; top with another cookie, bottom side down. Press gently to compress the ice cream and bring it out to the edges of the cookies. Repeat process to fill remaining cookies with ice cream. Serve the sandwiches immediately, or wrap individually in plastic wrap and freeze for up to 1 week.
Recipe from Ice Cream Treats by Charity Ferriera/Chronicle Books, 2011.