Ginger Triangles

Ginger Cookies: Line 2 rimless baking sheets with parchment paper or grease; set aside.

In large bowl, beat together butter and brown and granulated sugars until fluffy; beat in egg, molasses and vanilla. In separate bowl, whisk together flour, ground ginger, baking powder, baking soda and salt. Add all at once to butter mixture; stir until blended.

Place on parchment paper. Using paper as support, roll into 3-inch (8 cm) diameter log; flatten sides to form triangle. Freeze until firm enough to slice, about 30 minutes. Cut into scant 1/4-inch (5 mm) thick slices; press 1 slice ginger into centre of each. Arrange, 1 inch (2.5 cm) apart, on prepared pans.

Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until bottoms are slightly darkened, about 12 minutes. Let cool on pans for 3 minutes. Transfer to racks; let cool completely. (Make-ahead: Layer between waxed paper in airtight container; store at room temperature for up to 5 days or freeze for up to 2 weeks.)

Spread bottoms of half of the cookies with 1/4 cup (50 mL) ice cream each. Top with remaining cookies, pressing gently to spread ice cream to edge. Smooth edges with palette knife or small knife. Wrap in groups of 6 in plastic wrap; freeze in airtight container until firm, at least 4 hours. (Make-ahead: Freeze for up to 2 days.)

Additional information :

Variation
Flavoured Triangles: Replace green tea ice cream with vanilla, lichee, mango, ginger or chocolate ice cream alone or mixed with 1/2 cup (125 mL) finely chopped crystallized ginger.

Source : Canadian Living Magazine: June 2004