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Crunchy Ice Cream Sandwiches

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1/2 cup raisins
1/2 cup butter, room temperature
1/2 cup light brown sugar
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup wheat germ, plain
1/2 cup quick or old-fashioned oats
1 cup flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
Vanilla ice cream

Place raisins and 2 tablespoons of the sugar in a blender or food processor. Whirl, stop and go fashion, until pureed.

Beat 1/2 cup butter with remaining 2 tablespoons sugar and brown sugar. Beat in eggs, vanilla and raisins. Add wheat germ, oats, flour, salt and cinnamon. Blend well. Chill dough about 1/2 hour.

From dough into 24 balls. Place 4 inches apart on lightly greased or parchment-lined baking sheets. Flatten to 3-inch rounds with bottom of moistened glass dipped in some sugar. Bake in preheated 350-degree oven for 10 to 12 minutes, or until done. Remove from baking sheets and cool on wire racks.

Place generous scoop of ice cream on bottom side of 12 cookies. Top with remaining cookies. Press together, sandwich fashion. Place on tray. Freeze until firm. Wrap each separately and store in freezer. Makes 12 sandwiches.

If you'd like, make some chocolate glaze and dip each frozen sandwich halfway into the glaze. Return to freezer to set chocolate.

Chocolate Glaze

1 (6-ounce) package semisweet chocolate morsels
6 tablespoons butter

Combine chocolate pieces and butter in small saucepan. Stir over medium heat until melted and blended.

 

- Recipe courtesy of Sue Doeden

 

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