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Capitale Espresso Bar (Wash)

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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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