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Ice Cream Cookies

creative.chef's picture
  Unsweetened chocolate 2 Ounce (2 squares)
  Butter 1 Cup (16 tbs), softened
  Egg yolks 4
  Vanilla 1 Teaspoon
  All purpose flour 3 Cup (48 tbs)
  Powdered sugar 1 Teaspoon

Melt chocolate in top of double boiler over hot, not boiling, water.
Remove from heat; cool.
Cream butter and 1 cup sugar in large bowl until blended.
Add egg yolks, vanilla and melted chocolate; beat until light.
Blend in flour to make stiff dough.
Divide dough into 4 parts.
Shape each part into a roll, about 1 1/2 inches in diameter.
Wrap in plastic wrap; refrigerate until firm, at least 30 minutes or up to 2 weeks.
Preheat oven to 350°F.
Line cookie sheets with parchment paper or leave ungreased.
Cut rolls into 1/8 inch-thick slices; place 2 inches apart on ungreased cookie sheets.
Bake 8 to 10 minutes or just until set, but not browned.
Remove to wire racks to cool.
Dust with powdered sugar.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3487 Calories from Fat 2026

% Daily Value*

Total Fat 232 g356.6%

Saturated Fat 140.2 g701.2%

Trans Fat 0 g

Cholesterol 1224.2 mg408.1%

Sodium 75.1 mg3.1%

Total Carbohydrates 311 g103.7%

Dietary Fiber 19.5 g78.2%

Sugars 7.5 g

Protein 57 g115%

Vitamin A 129.8% Vitamin C

Calcium 24.5% Iron 160.9%

*Based on a 2000 Calorie diet

Ice Cream Cookies Recipe