Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Pecan-Cookie Ice-Cream Sandwiches Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 1 hr 30 mins Yield: 8 If you're not making these ahead of time, set out several flavors of ice cream so guests can choose their favorite flavor. Ingredients 1 cup all-purpose flour, (spooned and leveled) ½ teaspoon baking soda ½ teaspoon salt ½ cup (1 stick) unsalted butter, room temperature ½ cup packed light-brown sugar ¼ cup granulated sugar 1 large egg 1 teaspoon vanilla extract 1 cup pecans, chopped into small pieces Ice cream, softened, for filling Directions 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. Rate it Print