Ice Cream Sandwiches

It is 90 degrees in Maine.

We Mainers - we don't deal with the heat too well.

Throw us a Nor'Easter and frigid temperatures and we are fine. Once the mercury goes over 80 we get melty.

You know what helps me cope...ice cream. You know how to take ice cream to the next level...put it between two awesome cookies.

Yes. These are amazing and awesome. I would have made my own ice cream but the freezer is packed with frozen baby food so I have no room for the ice cream bucket.

Chewy Chocolate Cookies for Ice Cream Sandwiches
Source: Laura's Recipe Collection (who's Laura??)
Yield: about a dozen or more sandwiches

2 cups all-purpose flour
¾ cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1¼ cups unsalted butter, at room temperature
2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
sugar for rolling

Mix the flour, cocoa powder, baking soda and salt together in a bowl and set aside.

In the bowl of an electric mixer on medium speed beat the butter and sugar together until light and fluffy, roughly 2 minutes. Beat in the eggs and vanilla until combined, then reduce the mixer speed to low and slowly add in the flour mixture. Beat until just combined.

Form the dough into a disk and wrap with plastic wrap. Refrigerate for about an hour until firm.

Preheat the oven to 350°. Shape the dough into 1¼ inch balls and roll each ball in the sanding sugar. Place on a cookie sheet lined with parchment paper. Bake for 10-12 minutes, or until the cookies are set. They will still look a bit gooey when removed from the oven. Cool on a wire rack for 5 minutes then remove from the cookie sheet and cool completely.