Ingredients with Measurements:
-1 cup all-purpose flour
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1/2 teaspoon ground cinnamon
-1/4 teaspoon salt
-1/2 cup (1 stick) unsalted butter, softened
-1/2 cup granulated sugar
-1/2 cup light brown sugar
-1 large egg
-1 teaspoon pure vanilla extract
-1/2 cup finely chopped toasted pecans
-1/2 cup finely chopped dried cranberries
-2 pints of your favorite ice cream
Special Equipment Needed:
-2 baking sheets
-Parchment paper
-Mixing bowl
-Electric mixer
-Rolling pin
-Cookie cutter
-Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until combined.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Stir in the pecans and cranberries.
5. On a lightly floured surface, roll out the dough to 1/4-inch thickness. Cut out circles with a cookie cutter. Place the circles on the prepared baking sheets.
6. Bake for 10-12 minutes, or until lightly golden. Allow to cool completely.
7. Once the cookies are cooled, spread a generous scoop of ice cream on the flat side of one cookie. Place another cookie on top, flat side down, and press lightly to form a sandwich.
8. Place the sandwiches in the freezer for at least 1 hour to allow the ice cream to harden.
Time:
Preparation Time: 20 minutes
Cooking Time: 10-12 minutes
Temperature: 350°F
Serving Size: Makes 12-14 sandwiches
Nutritional Information (per sandwich):
Calories: 250
Fat: 12g
Carbohydrates: 31g
Protein: 3g
Substitutions for Ingredients:
-All-purpose flour can be substituted with gluten-free flour.
-Unsalted butter can be substituted with vegan butter.
-Light brown sugar can be substituted with coconut sugar.
-Pecans can be substituted with walnuts or almonds.
-Dried cranberries can be substituted with raisins or dried cherries.
Variations:
-For a chocolate variation, add 1/2 cup of cocoa powder to the dry ingredients.
-For a mint variation, add 1 teaspoon of peppermint extract to the wet ingredients.
-For a peanut butter variation, add 1/2 cup of creamy peanut butter to the wet ingredients.
Tips and Tricks:
-Be sure to use softened butter, not melted butter.
-For the best results, use a stand mixer to cream the butter and sugars together.
-To ensure even baking, make sure the cookies are all the same size.
-For an extra crunchy cookie, bake for an additional 2 minutes.
Storage Instructions:
Rosquillo Ice Cream Sandwiches can be stored in an airtight container in the freezer for up to 3 months.
Reheating Instructions:
Rosquillo Ice Cream Sandwiches do not need to be reheated.
Presentation Ideas:
Rosquillo Ice Cream Sandwiches can be served on a platter with fresh berries and a drizzle of chocolate sauce.
Garnishes:
Rosquillo Ice Cream Sandwiches can be garnished with chopped nuts, sprinkles, or a drizzle of melted chocolate.
Pairings:
Rosquillo Ice Cream Sandwiches pair well with a glass of cold milk or a cup of coffee.
Suggested Side Dishes:
Rosquillo Ice Cream Sandwiches can be served with a side of fresh fruit or a scoop of sorbet.
Troubleshooting Advice:
-If the cookies are too soft, bake for an additional 2 minutes.
-If the cookies are too hard, reduce the baking time by 2 minutes.
Food Safety Advice:
-Always use fresh ingredients.
-Always store the sandwiches in an airtight container in the freezer.
-Do not leave the sandwiches out at room temperature for more than 2 hours.
Food History:
Rosquillo cookies are a traditional Spanish cookie that is usually served during the holidays.
Flavor Profiles:
Rosquillo Ice Cream Sandwiches have a sweet and nutty flavor with hints of cinnamon and cranberry.
Serving Suggestions:
Rosquillo Ice Cream Sandwiches can be served as a dessert after a meal or as a snack.
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