Sisters Yardley, 9, Calley, 7, and Bailey, 6, submitted this recipe complete with drawings of the ingredients and final product (labelled "Mmmm"). Their mother, Holly, a construction and electrical contractor who studies martial arts and directs dinner theatre, makes sandies for after-school treats or dessert.
- Portion size 8 servings
Ingredients
Method
In bowl, beat butter with sugar until light and fluffy. Beat in egg and vanilla. In separate bowl, combine flour, baking soda and salt ; stir into butter mixture just until combined. Stir in chocolate chips, and raisins (if using). Drop by 1/4 cupfuls (50 mL) onto ungreased baking sheets. Bake, 2 sheets at a time, in top and bottom thirds of 35°F (180°C) oven, switching sheets halfway through, for 15 minutes or until light brown. Let cool on pans for 3 minutes. Transfer to racks; let cool completely.
Meanwhile, let ice cream soften in refrigerator for 20 minutes. Spread half of the cookies with 1/2 cup (125 mL) each of the ice cream. Top with remaining cookies and press gently until ice cream spreads to edges of cookies. Roll edges in coloured chocolate chips. Wrap individually in plastic wrap and freeze for at least 4 hours or until firm. (Can be frozen in an airtight containerfor up to 1 week.)
Nutritional facts <b>Per cookie sandwich:</b> about
- Sodium 538 mg
- Protein 9 g
- Calories 915.0
- Total fat 54 g
- Cholesterol 119 mg
- Saturated fat 32 g
- Total carbohydrate 109 g
%RDI
- Iron 31.0
- Folate 5.0
- Calcium 14.0
- Vitamin A 29.0
