Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Vanilla-Raspberry Sundaes with Spoon-Shaped Cookies 3.1 (50) 3 Reviews 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 January 9, 2019 Print Rate It Share Share Tweet Pin Email 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. Rate it Print