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Gingersnap Ice Cream Sandwiches
Recipe courtesy Sandra Lee

Ingredients
Basic Gingerbread Cookie Dough:
1 (14 1/2-ounce) package gingerbread mix
1/2 stick (1/4 cup) butter, melted
1 egg
1/4 cup all-purpose flour, plus more for dusting

1 teaspoon ground cinnamon
1 pint French vanilla ice cream
Multi-colored sprinkles, optional

Instructions

1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

Preheat oven to 350 degrees F.

In a large mixing bowl, combine gingerbread mix, melted butter, and egg. Add up to
1/4 cup flour if dough seems too wet.

On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut out dough
with a 2-inch round cookie cutter and transfer to an ungreased cookie sheet. Bake
for 10 minutes. Cool completely on a cooling rack.

Sprinkle the cinnamon into the ice cream. Spread ice cream on bottom half of
cooled cookies and top with remaining cookies. Dip sandwiches in sprinkles for
fun.

2

Copyright 2006 Television Food Network, G.P., All Rights Reserved