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Unread 04-29-2014, 04:41 PM
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Wink Sangria ice cream sandwiches (from Cookies and Cream)

As seen on XO Jane, these triple citrus cookies are meant to be paired with red wine ice cream. From the Cookies and Cream ice cream sandwich cookbook!

For the triple citrus cookies you will need:
  • 2 cups AP flour
  • teaspoon baking soda
  • teaspoon salt
  • 5 ounces room temperature butter
  • cups sugar
  • 1 large egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon each of lemon, lime, and orange zest

Preheat the oven to 350F and line a baking sheet with parchment paper. Combine your flour, baking soda, and salt in a medium bowl. Use an electric mixture cream your butter and sugar, about 1 to 2 minutes. Add in the egg, milk, and vanilla and mix until combined. Mix in your zest.

Roll the dough into 2-tablespoon-sized balls and flatten on parchment paper so the cookies are about 2 inches in diameter. Bake for 10-12 minutes (I did 10), let cool on pan for 5 minutes, then let completely cool on wire rack. Freeze for four hours before assembling sandwiches.

Once everything is properly chilled, assemble your sandwiches by scooping your ice cream onto one cookie and then gently smooshing it with the other cookie. Tessa recommends freezing the entire sandwich for an additional two hours before serving, to prevent the ice cream from squeezing out of the sandwich when you eat it.

That black shape in the background is the dog, trying to steal a taste.
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