This recipe calls to coarsely crush peppermint candies to adorn these ice cream sandwiches. I took the easy way out and used peppermint ice cream. It is in the grocery stores this time of year, and it is so refreshing after a meal, but I will write the recipe like it is in the book.
1/2 cup flour 1/3 cup cocoa
1/2 teaspoon baking soda 1/4 teaspoon salt
1/2 cup butter, soft 1/2 cup sugar
1/2 cup brown sugar, packed 1 large egg
1 teaspoon vanilla 30 peppermint candies
4 cups vanilla ice cream
Stir together flour, cocoa, baking soda, salt, and set aside. Beat butter and sugars at medium speed. Add egg and vanilla. Beat until blended. Add flour mixture 1/2 cup at a time to sugar mixture. Lightly grease hands with cooking spray. Divide dough in half. Shape into six inch log and wrap in plastic wrap. Freeze for 1 hour. Working with 1 log at a time, cut into 12- 1/2 inch thick pieces. Place 1" apart and bake at 350 degrees for 11 min. Let cool 2 min and remove to wire rack to cool completely. Spread ice cream on bottom 1/2 of cookie. Top with the other cooled cookie and roll sides in peppermint candy. Wrap each cookie in plastic wrap and freeze at least 4 hours.