Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 408
  • Fat:
  • 18 g
  • Saturated Fat:
  • 10 g
  • Cholesterol:
  • 79 mg
  • Sodium:
  • 327 mg
  • Carbohydrate:
  • 57 g
  • Fiber:
  • 1 g
  • Protein:
  • 6 g


Chocolate Peanut Butter Grahams

Because so many people seem to love the combination of chocolate and peanut butter, I came up with this no-bake... View this recipe »



Parchment Paper

When I'm baking cookies on parchment paper, which side of the paper should I use? And can it be used more than... Read more »


Minty Ice Cream Shamrocks

Taste of Home - try a FREE ISSUE today!

With a soft, chewy chocolate cookie and festive mint green ice cream, these fun desserts are a sweet delight. "You can cut out the cookie wafers in any shape you choose and use any flavor ice cream," says field editor Beverly coyde of Gasport, New York. "Try heart shapes for Valentine's Day filled with strawberry ice crream."

SERVINGS: 6

CATEGORY: Dessert

METHOD: Freezer

TIME: Prep: 30 min. + chilling Bake: 10 min. + freezing

Ingredients:

  • 6 tablespoons butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1-1/2 teaspoons milk
  • 3/4 teaspoon vanilla extract
  • 1-1/3 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1-1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1-1/2 to 2 cups mint chocolate chip ice cream, softened

Directions:

In a small mixing bowl, cream butter and sugar. Add egg, milk and vanilla; mix well. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture just until blended. Divide dough into two portions; flatten. Wrap in plastic wrap and refrigerate for 1 hour or until firm.
    On a lightly floured surface, roll out dough to 1/8- to 1/4-in. thickness. Cut with a floured 3-in. shamrock cookie cutter. Place 2 in. apart on parchment paper-lined baking sheets. Prick with a fork if desired.
    Bake at 350° for 7-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely.
    Spread 1/4 to 1/3 cup ice cream over the bottom of six cookies; top with remaining cookies. Wrap individually in plastic wrap; freeze. May be frozen for up to 2 months. Yield: 6 servings.


Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer

FREE Light Dessert Newsletter

Get deceptively delicious light dessert recipes emailed to you weekly.