Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Vanilla-Raspberry Sundaes with Spoon-Shaped Cookies 3.1 (50) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 9, 2019 Print 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. Print