I Scream Sandwitches
Making "sandwitches" is easy -- just use dark-and-dreary (chocolate) cookies and gruesome green (mint) ice cream. Then eat quickly. Wicked witches have a habit of melting -- these ones, especially.
- Yield: Makes 8 (16 circles, 8 half circles)
- 2 large egg whites
- 1 cup superfine sugar
- 6 tablespoons all-purpose flour
- 2 tablespoons unsweetened Dutch-process cocoa powder
- Pinch of salt
- 2 1/2 tablespoons unsalted butter, melted
- 2 tablespoons heavy cream
- 1/2 teaspoon pure vanilla extract
- 2 ounces semisweet chocolate, melted
- Mini candy-coated chocolates, for hats
- Green mint-chocolate-chip ice cream
Preheat oven to 400 degrees. Put egg whites and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix 30 seconds. Mix in flour, cocoa, and salt. Mix in butter, cream, and vanilla; mix 30 seconds.
Bake cookies: Using plastic lids or heavy card stock, cut out 1 circle (2 3/4 inches in diameter) and 1 half circle (4 1/2 inches long). Using the outlines as stencils, spread dough on a Silpat baking mat with an offset spatula to make 4 circles and 2 half circles. Transfer mat to a baking sheet; bake cookies until starting to set, 6 to 7 minutes.
Shape cones: Remove half circles with an offset spatula while still hot. With straight sides of cookies facing up, quickly bring edges together to form cones, holding until set. Repeat 3 more times with remaining dough.
Make sandwitches: Dip cones in melted chocolate to coat 1/4 inch of rims. Place cones on 8 whole cookies; press 1 candy onto band of each hat. Freeze until set, 10 to 20 minutes. Brush remaining 8 whole cookies on one side with melted chocolate. Freeze until set, 10 to 20 minutes. Cut ice cream using technique described above. Place on coated cookies; top with hats.
Dip cones in melted chocolate to coat 1/4 inch of rims. Place cones on top of whole circles; press 1 candy onto band of each hat. Freeze until set, 10 to 20 minutes. Scoop ice cream into bowls, and top with hats. Serve immediately.