Recipe for cooking Peanut Butter Ice Cream Triangles

Desserts to Go with Coffee and Tea :: Frozen Desserts

Peanut Butter Ice Cream Triangles

Posted by Annette at recipegoldmine.com 8/1/2001 5:10 pm

1 1/2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. butter, softened
1/2 c. sugar
1/2 c. (packed) brown sugar
1/2 c. creamy peanut butter
1 egg
1 tsp. vanilla extract or flavoring
2 1/2 to 3 c. vanilla or chocolate ice cream, softened

Preheat oven to 350 degrees F. Grease two baking sheets.

Combine flour, baking powder, baking soda and salt in sm. bowl; set aside.

Beat butter, sugar and brown sugar in lrg. bowl of electric mixer at med. speed until light and fluffy. Beat in peanut butter, egg and vanilla until well-blended. Gradually beat in flour mixture on low speed until blended.

Divide dough in half. Roll each piece of dough between 2 sheets of waxed paper or plastic wrap into a 10x10-in. square, about 1/8-in. thick. Remove top sheet of waxed paper; invert dough onto prepared baking sheet. Remove second sheet of waxed paper. Score dough into four 4-in. squares. Score each square diagonally into two triangles. Do   not cut completely through dough. Repeat with remaining dough. Combine excess scraps of dough; roll out and score into additional triangles. Pierce each triangle with fork. Bake 12-13 mins., or until cookies are set and edges are golden. Cool cookies 2 mins. on baking sheets. Cut through score marks with knife; leave cookies in place to cool completely on baking sheets.

Place half the cookies on a flat surface. Spread 1/4 c.-1/3 c. softened ice cream on flat side of each cookie; top with remaining cookies. Wrap in plastic wrap and freeze 1 hour or up to 2 days.

Makes approximately about 10 ice cream sandwiches.