Baking hasn't been at the front of my kitchen dreams lately, simply because it's been too hot to think about turning the oven on.
But then I remembered ice cream sandwiches, and I realized—
1. Why had I forgotten about ice cream sandwiches?!
2. Now there's a good reason to turn the oven on. I need cookies because I need ice cream sandwiches.
For these I made a dozen trail mix cookies (recipe follows) and filled them with chocolate ice cream and tripple berry frozen yogurt. But you can use any ice cream flavor you like or have on hand.
Trail Mix Cookies, make one dozen.
1/2 cup (1 stick) softened butter
1/2 cup sugar
1/4 cup brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup soft NatureBox Cherry Crumble Granola (about 4 ounces)
1/2 cup NatureBox Tart & Tangy Dried Fruit Medley (about 2 ounces)
1/2 cup sugar
1/4 cup brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup soft NatureBox Cherry Crumble Granola (about 4 ounces)
1/2 cup NatureBox Tart & Tangy Dried Fruit Medley (about 2 ounces)
In a large bowl cream together the butter and sugars. Stir in the egg and vanilla extract until just combined.
In another bowl stir together the flour, baking soda, salt, granola and dried fruit. Stir the flour mixture into the butter mixture until a soft dough forms. Employ all your will power not to eat the dough.Line a baking sheet with parchment paper and drop on spoonfuls of dough. Bake at 350°F for 12-14 minutes. You want the edges of the cookies to just begin to brown, while the centers stay soft.
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