Vanilla-Raspberry Sundaes with Spoon-Shaped Cookies

Name: Vanilla-Raspberry Sundaes with Spoon-Shaped Cookies
Ingredients: 2 cups sifted all-purpose flour, plus more for surface; 0.5 teaspoon baking powder; 0.25 teaspoon salt; 4 ounces (1 stick) unsalted butter, softened; 1 cup sugar; 1 large egg; 1 teaspoon pure vanilla extract; 2 quarts Vanilla Ice Cream , softened; 2 quarts Raspberry Sorbet , softened; Blueberries, for garnish

3.1

(50)

3 Reviews

By

Martha Stewart Editors

Updated on January 9, 2019

Yield:

Makes 8 sundaes and 60 cookies

The dough yields plenty of extra cookie "spoons," which can be served with tea or any dessert. If you'd prefer to bake a single batch, use one disk of dough and freeze the rest (up to one month).

Ingredients

For the Cookies

2 cups sifted all-purpose flour, plus more for surface
½ teaspoon baking powder
¼ teaspoon salt
4 ounces (1 stick) unsalted butter, softened
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract

For the Sundaes

2 quarts Vanilla Ice Cream, softened
2 quarts Raspberry Sorbet, softened
Blueberries, for garnish

Directions

Make the cookies: Whisk together flour, baking powder, and salt. Cream butter and sugar until pale and fluffy. Mix in egg and vanilla. Gradually add flour mixture, and mix until dough comes together. Shape dough into 2 disks, wrap each in plastic, and refrigerate at least 1 hour (or up to 2 days).
Preheat oven to 325 degrees. Roll out 1 disk of dough to just less than an inch thick on a lightly floured surface. Using a paring knife, cut out spoon shapes, each about 3 inches long. Get the spoon template here.
Transfer to baking sheets. Chill in freezer for 15 minutes. Roll out scraps, and repeat once.
Bake until cookies are golden around the edges, about 12 minutes. Transfer sheets to wire racks to cool. Repeat with remaining dough.
Make the sundaes: In 8 small bowls, layer 1/4 cup ice cream, 1/2 cup sorbet, and another 1/4 cup ice cream. Garnish each sundae with blueberries, and serve with 2 or 3 cookie spoons.