Foodie Friday: Sweet Summer Sandwiches

This weekend unofficially kicks off summer, so let’s make an event of it and make some ice cream sandwiches!

The idea of dedicating an afternoon to ice cream sandwich-making with kids (or sweet-toothed adults) is a lot of fun…and let’s face it, it’s hard to beat the combo of fresh cold ice cream and home made chewy cookies. The only thing that takes it over the top is to give the sandwich makers some sprinkle options and let ’em roll!

Old-fashioned Soft Sugar Cookies (3-4 dozen, depending on size)

Adapted from an old recipe that is described as a “County Fair Winner”! (Enough said.)

1 cup butter (softened and cubed)

2 cups sugar

3 eggs

1 cup buttermilk

4 1/2 cups all-purpose flour (sifted)

1 teaspoon baking soda

Pinch of salt

1/4 cup vanilla extract

Granulated sugar crystals (optional)

• Preheat oven to 350 degrees F.
• With mixer, cream the butter and sugar until well mixed. Add eggs one at a time, beating after each one. Add buttermilk.
• In a separate bowl, sift together the flour, baking soda, salt, and baking powder and add to creamed mixture.
• Add 1/4 cup of vanilla and blend well.
• Let dough rest for 10 minutes.
• Using a tablespoon, drop tablespoon scoops onto a greased cookie sheet. Lightly press with spoon to flatten.
• Sprinkle with granulated sugar.
• Bake for 10-12 minutes. Cool on baking sheets for 2 minutes, and transfer cookies to wire rack to cool completely.

Tollhouse Chocolate Chip Cookies (3-4 dozen, depending on size)

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup butter (softened and cubed)

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

1 (12 ounces) package of semi-sweet chocolate chips

1 cup nuts (optional)

• Preheat oven to 375 degrees F.
• In a small bowl, combine flour, baking soda and salt.
• In a larger mixing bowl, beat butter, granulated sugar, brown sugar, and vanilla extract. Add eggs one at a time, beating after each one.
• Gradually beat in flour mixture.
• Stir in chocolate chips (and nuts are optional).
• Using a tablespoon, drop tablespoon scoops onto a greased cookie sheet. Lightly press with spoon to flatten.
• Bake for 10-12 minutes. Cool on baking sheets for 2 minutes, and transfer cookies to wire rack to cool completely.