Food Lion Kitchen: Gourmet Sorbet Cookie Sandwiches - WSLS 10 NBC in Roanoke/Lynchburg Va

Food Lion Kitchen: Gourmet Sorbet Cookie Sandwiches

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Lindee Katdare shares her recipes for a twist to the traditional ice cream sandwich!

Chai-Spiced Cookies with Ciao Bella Mango Sorbet Sandwiches
Ingredients:
2 & 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 heaping teaspoon of cinnamon
1/2 teaspoon of ground ginger
1/4 tsp of cloves
1 teaspoon of lemon peel
1 teaspoon of ground cardamom
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
DIRECTIONS:
1. Preheat oven to 375 degrees F . In a small bowl, stir together flour, baking soda, and baking powder and spices. Set aside.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients.
Roll dough into rounded teaspoonfuls. Bake 8 to 10 minutes
in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to
 cool on wire racks.
Spread the mango sorbet between two cookies. Wrap the cookies in saran wrap and freeze. Delicious gourmet dessert anytime!

Lemon Cookies with Ciao Bella Raspberry Sorbet Sandwiches
Ingredients:
2 & 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 heaping teaspoon of lemon peel
1/4 tsp of turmeric (just for soft yellow color)
1 teaspoon of all natural lemon extract
1 cup butter, softened
1 1/2 cups white sugar
1 egg
DIRECTIONS:
1. Preheat oven to 375 degrees F . In a small bowl, stir together flour, baking soda, and baking powder turmeric and lemon peel. Set aside.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and lemon extract. Gradually blend in the dry ingredients.
Roll dough into rounded teaspoonfuls. Bake 8 to 10 minutes
in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to
 cool on wire racks.
Spread the Ciao Bella Raspberry Sorbet between two cookies. Wrap the cookies in saran wrap and freeze. Another delicious gourmet dessert anytime!
 
Chocolate Espresso Cookies with Ciao Bella Blood Orange Sorbet
1 cups butter softened
2 cups firmly packed light brown sugar
2 large eggs
2 3/4 cups all-purpose flour
1 cup Ghirardelli Real Cocoa
2 tablespoons instant espresso granules
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (10 oz.) package of Ghirardelli Bittersweet Chocolate Morsels (60% Cocoa)

DIRECTIONS: Beat butter at medium speed until creamy. Gradually add brown sugar, beating well. Add eggs, vanilla and espresso granules, beating until blended.
Combine flour, cocoa, salt, baking powder and baking soda. Gradually add to the butter mixture, beating at low speed just until blended. Stir in dark chocolate morsels chips.
Drop by rounded tablespoonfuls, 2 inches apart, onto baking sheets.
Bake at 350 degrees for 8-10 minutes. Cool on baking sheets 5 minutes. Remove to wire racks to cool completely. Yield: 8 dozen
Once cooled, scoop tablespoon full of Ciao Bella Blood Orange Sorbet onto the bottom side of one cookie. Take second cookie and sandwich between the scoop of sorbet.  Serve immediately or wrap cookie individually in plastic bag or plastic wrap. Keep in freezer until ready to serve. Allow to soften for a few minutes after freezing to serve.

TheLindeeTree.com

 

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