Pumpkin Ice Cream Sandwiches

Directions

1. In a large bowl, mix pumpkin and pie spice until blended; stir in ice cream. Freeze, covered, until firm enough to scoop.
2. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks, pumpkin butter and vanilla. In another bowl, whisk flour, cream of tartar, baking soda, pie spice and salt; gradually beat into creamed mixture (dough will be soft). Refrigerate, covered, 30 minutes or until firm enough to shape.
3. Preheat oven to 325°. Shape dough into 24 (1-in.) balls; place 4 in. apart on ungreased baking sheets. Flatten to 1/4-in. thickness with bottom of a glass dipped in sugar.
4. Bake 6-8 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely.
5. To assemble, spread a scoop of ice cream on bottom of a cookie. Top with a second cookie, pressing gently to attach. Place on a baking sheet; freeze until firm.
6. Repeat with remaining ingredients. Wrap individually for longer storage.