Ice Cream Sandwiches

I had an annoying weekend. I was so pumped about having my own apartment for a month, but I still had to go out and do things on Saturday. Unfortunately, I didn't get to do those things, so I sat around and moped. And then I got to baking. I needed a way to release my frustration so I decided to do something that would relieve the tension. I had some cocoa powder left from when I made cupcakes for my birthday, and I originally thought I would make brownies, but then another recipe caught my attention. I decided to make ice cream sandwiches with my honey ice cream. These turned out amazing. I read the reviews first and decided to grind the cornmeal in a food processor to give it a more fine texture and the end result was a cookie that was crumbly and sweet, but not too sweet with just the right amount of chocolate mixed in. It was a perfect comfort food for a less than comforting day.

Italian Chocolate Sandwich Cookie
(Adapted from Giada De Laurentiis)

1 cup unsalted butter, room temperature (2 sticks)
2/3 cup sugar
1 cup all-purpose flour
1 cup cornmeal or polenta
1/3 cup cocoa powder
1 1/2 teaspoon baking powder
1/4 teaspoon salt

Preheat the oven to 350 degrees F.

To make the cookies, in a large bowl use an electric mixer to cream together the butter and sugar until light in color and fluffy. In another medium bowl stir together the flour, cornmeal or polenta, cocoa powder, baking powder, and salt. Add the dry ingredients to the butter mixture and stir to combine using a wooden spoon. Place the dough on a sheet of plastic wrap. Press the dough into a 1-inch high round. Wrap in plastic wrap and refrigerate for at least 30 minutes and up to 1 day.

Roll out the dough to between 1/8 and 1/4-inch thick. Use a 2 inch round cookie cutter (or a glass) to cut out the dough. Bake on a parchment lined baking sheet for 15 minutes. Place the baking sheets on a wire rack to cool cookies. Cookies can be made a day in advance.

To make the ice cream sandwiches:

Press a scoop of ice cream on one cookie. Top with another cookie and press down until ice cream reaches the edge of the cookie. Serve immediately.