ICE CREAM WAFERS RECIPES RECIPES

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ICE CREAM SANDWICH WAFERS | MARTHA STEWART



Ice Cream Sandwich Wafers | Martha Stewart image

Assemble the sandwiches the day before, so they can freeze thoroughly.

Provided by Martha Stewart

Yield Makes 2 to 3 dozen

Number Of Ingredients 8

5 ounces semisweet chocolate
4 ounces unsweetened chocolate
3/4 cup (1 1/2 sticks) unsalted butter
1 teaspoon salt
1 1/2 cups sugar
3 eggs
2 1/4 cups all-purpose flour
Extra sugar for rolling out dough

Steps:

  • Melt together chocolates and butter in a medium bowl over simmering water, stirring with a wooden spoon. When smooth, add the salt and sugar, stirring well. Remove from heat. Beat in eggs, then fold in flour until mixed. Let cool, roll in plastic wrap, and refrigerate for at least 1 hour.
  • Heat oven to 350 degrees. Line a baking sheet with parchment paper.
  • When dough is firm, cut off a large piece. Dust a work surface with sugar and roll dough 1/4 inch thick, sprinkling more sugar as needed to prevent sticking. Cut into desired shapes and bake on prepared sheet for 11 minutes. Cool wafers on a wire rack.

ICE CREAM WAFERS RECIPE | MYRECIPES



Ice Cream Wafers Recipe | MyRecipes image

Provided by MyRecipes

Yield about 2 1/2 dozen

Number Of Ingredients 7

½ cup shortening
½ cup sugar
1 egg, beaten
¾ cup flour
½ teaspoon salt
½ teaspoon vanilla extract
½ cup pecan halves

Steps:

  • Cream shortening; gradually add sugar, beating until light and fluffy. Add egg; beat well.
  • Combine flour and salt; add to creamed mixture, beating well. Stir in vanilla.
  • Drop batter by teaspoonfuls onto greased baking sheets. Press a pecan half in center of each cookie. Bake at 325° for 10 minutes or until lightly browned. Cool slightly on baking sheets; remove to wire racks, and let cool completely.

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