I picked this hors d’oeuvres book up at a yard sale several years ago. I feel a little guilty about it because I got it at a steal. When I pulled up and got out to look, the lady of the house told her husband to watch things she was going inside for a minute. I saw the books there in nearly new condition, thumbed through and saw Fairy Ice Cream Sandwiches. I did not know a cookie was a hors d’oeuvre. I asked the price. He said if you take all 5, I could have them for $1. Really? I asked again thinking I had misunderstood. I thought even at a dollar a book it was a steal. He said all 5 for $1. Okay then. I whipped out my dollar, grabbed the books, and raced away. When I would tell my Dad when I got a bargain he always wanted to know who drove the get-away car, and then he would laugh until his shoulders would shake, and then that would make me laugh.
The fairy cookies were the first of the recipes I made but no ice cream. I melted marshmallows in- between and rolled the sides in mini-chocolate chips. They were delightful. But, then a few weeks ago I made Raspberry Cheesecake Ice Cream, (Thank you Mari), and so I thought wouldn’t it be good smooshed between these little fairy cookies. When I went back to look at the recipe that is what the recipe called for, I had just forgotten. Cheesecake Ice Cream was the perfect solution. (I can’t eat store-bought ice cream because it contains soybean and other unreadable ingredients.)
When you are making cookies your ingredients should be at room temperature. I always roll the dough onto parchment paper and use plastic wrap on top. This way they do not get tough from too much flour. With the plastic wrap on top your dough is visible and you can tell what thickness it is. Then I pop the rolled dough still on the parchment onto a tray and into the refrigerator to chill. Then I remove the plastic, I cut them out, remove the excess and pop them into the oven.
Mine baked for 11 minutes. When they were completely cooled I scooped a small scoop of ice cream onto the cookie and topped with another, but if you are going to take their picture spread some ice cream about a half-inch thick, and then use your next smallest cookie cutter and cut out the ice cream for a perfect fit. Wrap well in plastic and place in the freezer for a couple hours.
It is always possible that since the books were is such good shape she never cooked and did not care, and that is why they were in the yard sale in the first place, but maybe not that cheap price. I always felt that husband did not value her things therefore they must not be worth that much. So I feel obligated to use the recipes enough for both of us. I hope you will make them too.
Thank you L for my cookie cutters – every time I use them I think of you. Thank you C for my rolling pin, and thank you P for the wonderful cooling racks – I use them every week. I love my baking gear.
- 1 stick butter (4oz) – room temperature
- ½ cup superfine sugar
- 1 egg beaten
- 1 ½ cup self-rising flour (7.5 oz)
- 2 tablespoon cocoa
- 1 teaspoon vanilla or coffee liqueur to compliment the cocoa
- Mise en place ~ Gather Ingredients
- Preheat oven to 350° F.
- Sift cocoa and flour; set aside.
- Cream butter and sugar.
- Cream in egg and vanilla.
- Add dry mixture; mix just to combine – don’t overwork or they will be tough.
- Roll out on a piece of parchment – place a piece of plastic wrap on top and roll to appropriate thickness.
- Press out cookies – place parchment on cookie sheet into the refrigerator just to chill.
- Pull off the excess scrap dough; place parchment with the cookies into the oven.
- Bake for approximately 10 – 12 minutes or until firm.
- Place on wire rack to cool.
- When cool take a scoop of The Raspberry Cheesecake Ice Cream and smoosh between 2 cookies. Wrap in plastic wrap and place in the freezer about 2 hours or until ready to serve.
Mix to combine.
If you do not have superfine sugar just pop sugar into your Cuisinart and pulse. Or just make sure you cream your butter and sugar very well.
You can mix the dry ingredients and store in a labeled jar for future use and will make your baking easier.
I am taking this to