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

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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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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