Pint-Size Peanut Butter Ice-Cream Sandwiches

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

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

Drop by tablespoonfuls (15 mL), 2 inches (5 cm) apart, onto prepared pans. With fork dipped in flour or granulated sugar, press each to make crisscross pattern and flatten to 1/2-inch (1 cm) thickness.

Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until cookies are firm around edges and bottoms are dark golden, about 10 minutes.

Let cookies 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) each ice cream; sandwich with remaining cookies, pressing gently to spread ice cream to edge. Roll edge of ice cream in peanuts. Wrap in groups of 6 in plastic wrap; freeze in airtight container until firm, about 4 hours. (Make-ahead: Freeze for up to 2 days.)

Additional information :

Variation
Peanut Butter Ice-Cream Dinosaurs: Make cookie dough as directed; divide in half. Between waxed paper, roll out each half to 1/4-inch (5 mm) thickness; refrigerate until chilled, about 30 minutes. Using floured cutter (about 6 x 2-1/2 inches/15 x 6 cm), cut into dinosaur or other shape, rerolling scraps and chilling dough between cutting. Place 1 inch (2.5 cm) apart on prepared pans. Continue with recipe, using 1/2 cup (125 mL) of the ice cream in each sandwich.

Makes 12 servings.

Source : Canadian Living Magazine: June 2004