New This Month

Sorbet Sandwiches

Sorbet gives these ice cream cookie sandwiches a tart twist. Martha made this recipe on Martha Bakes episode 607.

  • Yield: Makes 20 sandwiches

Photography: Mike Krautter


  • 2 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon coarse salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 vanilla bean, halved and scraped
  • 1 tablespoon pure vanilla extract
  • 5 cups (2 1/2 pints) sorbet


  1. Preheat oven to 350 degrees, with racks in upper and lower thirds. Whisk together flour, baking powder, and salt.

  2. In a bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until pale and fluffy, about 3 minutes; scrape down bowl as needed. Beat in eggs, one at a time. Add both vanillas and beat to combine. Add flour mixture and mix to combine.

  3. Using a 1 1/2-inch ice cream scoop, drop dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until edges are lightly golden, 12 to 14 minutes. Transfer cookies to a wire rack to cool. Allow baking sheets to cool and repeat process with remaining dough.

  4. Scoop 1/4 cup sorbet onto the flat sides of half the cookies; sandwich together with remaining cookies. Serve immediately, or wrap in waxed paper and freeze on a baking sheet until firm, up to 1 day.

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