Pecan-Cookie Ice Cream Sandwiches
- 1 cup all-purpose flour, (spooned and leveled)
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup (1 stock) unsalted butter, room temperature
- 1/2 cup packed light-brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1 cup Millican Pecan Pieces
- Ice cream, softened for filling
In a medium bowl, whisk together flour, baking soda, and salt; set aside. With an electric mixer, cream butter and sugars until light and fluffy. Beat in egg and vanilla.
With mixer on low speed, gradually add flour mixture; beat until just combined. Mix in pecans. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 30 minutes.
Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper. Shape dough into 16 balls (each about 2 level tablespoons and 1 1/2 inches). Arrange on baking sheets, at least 3 inches apart.
Bake until cookies are dark brown, 15 to 18 minutes, rotating sheets halfway through. Transfer to a wire rack; cool completely.
Scoop ice cream (about 1/3 cup) onto bottom of each of 8 cookies; top with remaining 8 cookies. Press gently to spread ice cream to edges. Wrap each sandwich tightly in plastic; freeze until firm, at least 1 hour and up to 1 week
Note: While the cookies are baking, rotate the sheets from front to back and switch them from one rack to another about halfway through. This helps the cookies bake evenly.