Chocolate-Orange Ice Cream Sandwhiches

So a post on these is long overdue-this was our new year's treat! Lots and lots of appetizers and one fabulous dessert to top it off. At least that was the idea...

These were tasty-but 2 days later. There I was, ready to ring in the new year with ice cream dripping off my hands and all over the stem of my champagne glass. My first bite shot the ice cream out the sides and it ended up everywhere: hair, clothes, floors, you name it. I should have known that hot cookies and softened ice cream would need time to set up, but somehow it totally escaped me. Once they finally did harden, the cookies were kinda tough to bite through-not sure how the comercial ones are so soft....I might care, but honestly right now cookie conquest is not high on my list. Despite all the issues though, they were certainly tasty.

Chocolate-Orange Ice Cream Sandwhiches

Note: Cookies adapted from Smitten Kitchen's "brownie roll-out cookies". Allow at least 8hrs for your cookies to harden-or your ice cream will be everywhere. If you want them to not stick together-at all, you might consider freezing them on a tray and then transfering an airtight container. If you don't mind a little wiggling to get them out you can just freeze them in that container. The ice cream flavor is up to you completely, as for an appropriate amount-also your call. I used about 1/4c for the biggest ones and less for the smaller, but it also depends on your ideal height .:)

3 1/2c. flour

1/2t salt

1/2t baking powder

1c (2sticks) butter

1 1/2 c sugar

2 eggs

1/2c buttermilk

3t orange extract

2/3 c unsweetened cocoa

1 quart ice cream, your choice or flavor (we used classic vanilla)

Whisk dry ingredients together and set aside. Cream butter and sugar together, add eggs one a time as they incorporate, followed by buttermilk,  orange extract, and cocoa. Gradually add dry ingredients and mix until smooth.  Wrap in plastic wrap and chill (at least 1 hr).

Preheat oven to 350F. Using a scoop or spoon divide out balls of dough. Flatten balls and place on parment lined baking sheets. (Cookies will not expand much so make them about the final desired size. We ended up with some big, medium, and small which was great and cooking time was similar for all three. Just make sure you make them in pairs!). You can try rolling out and making shapes, but it will likely require quite a bit more flour. Bake about 15 min until puffed and no longer shiny on top. Allow to cool 20 min or so. Place an appropriate amount of ice cream on the underside of one cookie and top with another of equivalent size. Place in freezer and allow to harden (8hrs min I would guess).