If you're not making these ahead of time, set out several flavors of ice cream so guests can choose their favorite flavor.

Everyday Food, January/February 2005


Recipe Summary

30 mins
1 hr 30 mins
Makes 8


Ingredient Checklist


Instructions Checklist
  • In a medium bowl, whisk together flour, baking soda, and salt; set aside. With an electric mixer, cream butter and sugars until light and fluffy. Beat in egg and vanilla.

  • With mixer on low speed, gradually add flour mixture; beat until just combined. Mix in pecans. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 30 minutes.

  • Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper. Shape dough into 16 balls (each about 2 level tablespoons and 1 1/2inches). Arrange on baking sheets, at least 3 inches apart.

  • Bake until cookies are dark brown, 15 to 18 minutes, rotating sheets halfway through. Transfer to a wire rack; cool completely.

  • Scoop ice cream (about 1/3 cup) onto bottom of each of 8 cookies; top with remaining 8 cookies.Press gently to spread ice cream to edges. Wrap each sandwich tightly in plastic; freeze until firm,at least 1 hour and up to 1 week.

Cook's Notes

While the cookies are baking, rotate the sheets from front to back and switch them from one rack to another about halfway through. This helps the cookies bake evenly. Before assembling the sandwiches, let the ice cream stand at room temperature until softened, about 10 minutes. You will need about 2 2/3 cups ice cream.