Ingredients
1/2
cup granulated sugar
1/2
cup packed brown sugar
1/2
cup peanut butter
1/2
cup shortening
1/4
cup butter or margarine, softened
1
egg
1 1/4
cups Gold Medal™ all-purpose flour
3/4
teaspoon baking soda
1/2
teaspoon baking powder
1/4
teaspoon salt
2
cups ice cream, (any flavor), slightly softened
Miniature baking candies, bits or chips or chopped dry-roasted peanuts, if desired
Preparation
Stir together sugars, peanut butter, shortening, butter and egg in large bowl. Stir in flour, baking soda, baking powder and salt. Cover and refrigerate about 2 hours or until firm.
Heat oven to 375°F. Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in granulated sugar.
Bake 9 to 10 minutes or until light brown. Cool 5 minutes; remove from cookie sheet to wire rack. Cool completely.
For each ice-cream sandwich, press 1 rounded tablespoon ice cream between 2 cookies. Roll the edges of the sandwiches in candies. Wrap each sandwich in plastic wrap. Store sandwiches airtight in freezer.
