| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | August 1990 | 1 | Servings | |
INGREDIENTS
| 1 | c | All purpose flour |
| 1/3 | c | Sugar |
| 2 1/2 | T | Cornstarch |
| 1 1/2 | t | Grated lemon peel |
| 1/2 | t | Freshly grated nutmeg |
| 1/8 | t | Salt |
| 1/2 | c | Chilled unsalted butter, cut |
| into 1/2-inch | ||
| pieces 1 stick | ||
| 1/2 | t | Vanilla extract |
| 1/2 | c | Walnuts |
| 2 | oz | Bittersweet, not |
| unsweetened or | ||
| semisweet | ||
| chocolate chopped | ||
| or 1/3 cup mini | ||
| chocolate chips | ||
| Sugar | ||
| 1 | pt | Ice cream of choice |
| 3 | oz | Semisweet chocolate, chopped |
INSTRUCTIONS
For cookies: Preheat oven to 350F. Combine first 6 ingredients in processor and blend. Add butter and vanilla. Process until mixture resembles fine meal and begins to stick together, using on/off turns. Add walnuts and process until finely chopped. Mix in chocolate. Transfer mixture to sheet of waxed paper. Press together. Top with another sheet of waxed paper. Roll out 1/4 inch thick. Cut out cookies using 2 1/2-inch round cookie cutter. Transfer to ungreased cookie sheet. Gather scraps, reroll and cut additional cookies. Sprinkle cookies with sugar. Bake until just beginning to color, about 22 minutes. Cool on cookie sheet on rack 5 minutes. Carefully transfer cookies to rack and cool. (Can be prepared 3 days ahead. Store in airtight container.) For ice cream: Soften ice cream slightly in refrigerator. Turn 8 cookies over and gently spread 1/4 cup ice cream atop each. Top with 8 cookies, sugared side up. Freeze until firm. Melt 3 ounces semisweet chocolate in top of double boiler over simmering water, stirring until smooth. Dip fork in chocolate and drizzle in free-form lines over top of sandwiches. Freeze until chocolate design is firm. (Can be prepared up to 3 days ahead. Cover and freeze.) Soften slightly in refrigerator before serving if frozen very solid. Makes 8. Bon Appetit August 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 4549
Calories From Fat: 2401
Total Fat: 286.3g
Cholesterol: 351.4mg
Sodium: 551.7mg
Potassium: 921.4mg
Carbohydrates: 519g
Fiber: 34.5g
Sugar: 123.1g
Protein: 49.3g