Ginger Ice Cream Sandwiches

Ingredients

For the cookies

• 1 cup butter, room temperature
• 3/4 cup sugar
• 1 3/4 cups flour
• 1/4 cup cornstarch
• 1 1/2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/4 cup sugar, for sprinkling on cookies (less than 1/4 cup)

For the filling

• 1 1/2 pints vanilla ice cream, slightly softened
• 1/4 cup finely minced candied ginger, recommended (optional)
• 1 cup miniature chocolate chip

Directions

1. 1

   To make the cookies: Cream butter with 3/4 cup sugar in a large bowl. Sift in remaining ingredients (except for the additional sugar) and mix until a firm dough forms. Wrap tightly in plastic wrap and refrigetate for at least 30 minutes.

2. 2

   Preheat oven to 325-degrees F. Roll dough our on a floured board to 1/4-inch thick. Cut dough into 8-three inch squares and then arrange on a cookie sheet. Cut remaining dough into shapes using a cookie cutters or free-form and place on cookie sheet.

3. 3

   Sprinkle all cookies with sugar. Bake for 20 minutes or until light brown. Cool on rack. While cookies are cooling, mix ice cream and ginger together.

4. 4

   Divide ice cream mixture into fourths and spread evenly on four cookies. Roll edges in chocolate chips. Top with remaining cookies.

5. 5

   Wrap ice cream sandwiches in plastic wrap and freeze until firm (overnight or for at least 4 hours). Serve frozen.