Cookie Ice Cream Sandwiches
Ingredients
Preparation
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Combine the flour, sugar, cocoa powder, and salt in a mixing bowl.
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Cut up the softened butter and add it to the bowl. Mix with your hands until the dough has a sandy texture.
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Add the egg and knead the dough into a smooth ball.
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Wrap in plastic wrap and refrigerate for at least 30 minutes.
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Preheat the oven to 180°C (355°F).
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Place the 12 petit-beurre mold on a perforated baking tray, divide the dough into the indents, and flatten it down.
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Bake for 20 minutes.
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Unmold cookies once they have cooled and wash the mold.
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Fill the indents with vanilla ice cream and freeze for 30 minutes.
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Unmold the ice cream and sandwich it between two cookies.
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Decorate the ice cream sandwiches with rainbow sprinkles.
