| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert, Restaurant | 11 | Servings | |
INGREDIENTS
| 1 1/2 | c | All-purpose flour |
| 4 | ts | Cardamom; ground |
| 1/2 | ts | Salt |
| 1/2 | ts | Baking powder |
| 1 | c | Unsalted butter; melted |
| 1 | c | Brown sugar |
| 1 | c | Granulated sugar |
| 2 | Eggs | |
| 3 | c | Quick cooking oats |
| 1 1/2 | qt | Coffee ice cream |
INSTRUCTIONS
Preheat oven to 350. Coat 2 baking sheets with a nonstick cooking spray. On a sheet of waxed paper, sift together the flour, cardamom, salt and baking soda. Set aside. Process together butter, brown sugar and 1/2 cup of the granulated sugar. Beat in the eggs, one at a time. Add flour mixture and process. Slowly add oats, mixing well. Put the remaining granulated sugar in a bowl. Scoop up 2 tablespoons of the dough, roll into a ball, then into the remaining sugar. Place on a cookie sheet about 2 inches apart. Flatten to about 3 inches in diameter. Bake 12 to 14 minutes. Transfer to a cooling rack. For each bar place a 1/2 cup scoop of ice cream between 2 cookies, bottom inward. Press together so the ice cream spreads to the edge. Wrap in plastic wrap and place in freezer until ready to serve. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams <adamsfmle@sprintmail.com> Recipe by: Levee Street Rest, Hoquiam, Wash.
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