Oreo Cookie & Chocolate Ice Cream Sandwiches

Directions

Coat 2 large baking sheets with cooking spray or parchment paper, set aside.

Combine butter, sugars and vanilla in the bowl of an electric mixer and beat on medium speed until light, about 5 minutes, scraping bowl and beaters occasionally.

Beat in the egg until smooth.

While the mixture is beating, sift the cocoa with the flour and salt.

Stop mixer, scrape down bowl and beaters and add dry ingredients.

Mix on low speed until incorporated.

Scrape the dough out onto a piece of plastic wrap.

Cover with another piece of wrap and press the dough into a rough disk.

Refrigerate the dough until it is firm -- several hours or overnight.

Preheat the oven to 350 degrees, arrange rack at the middle level of the oven .

Divide the dough into 3 parts and roll one at a time on a lightly floured work surface into a 6-inch square.

Cut the dough with a fluted or plain round cutter into nine 2-inch cookies and set them on the prepared pan.

Continue with the remaining dough.

After rolling all the dough, press the scraps back together and make about 10 more cookies.

Pierce the cookies several times with a fork and sprinkle them lightly with icing sugar.

Bake the cookies about 20 minutes, until slightly puffed and firm. Cool the cookies on a wire rack, make about 3 dozens cookies.

Storage suggestion:

Keep the cookies between layers of waxed paper in an air-tight tin or plastic container.

For chocolate ice cream filling:

Combine ice cream, walnuts and dried cherries until evenly mixed.

If it’s too runny, return he mixture to the freezer for 5 to 10 minutes to firm it up a bit.

Place 2 to 4 tablespoons of ice cream mixture onto one cookie, depending on how big you want your sandwich to be.

Arrange another cookies on top, and make it a sandwich.

Immediately put the ice cream sandwich into the freezer.

Keep assembling the sandwiches until all the cookies are used up.

Freeze the sandwiches to desired consistency and serve.