Serves 6

Closer Weekly - - Relax -

1. In the bowl of a stand mixer, cream but­ter and sugar. Add vanilla, flour, salt; mix to just com­bine. Shape into a disk. Wrap in plas­tic; chill 30 min.

2. Heat oven to 350°F. Line a bak­ing sheet with parch­ment pa­per. Place dough on pa­per;

1 roll out to ⁄4” thick. Bake 20 min. Let cool 12 min.; use a 3” bis­cuit cut­ter to cut 12 rounds. Dis­card scraps; cool.

3. Use bis­cuit cut­ter to cut straw­berry ice cream* into 6 rounds. Make sand­wiches.

4. Roll sand­wiches in freeze-dried straw­ber­ries, if de­sired. Serve.

*For ice cream: In a bowl, toss 1 lb. sliced straw­ber­ries with ½ cup sugar. Cover, let sit 6 hrs. In a blender, blend straw­ber­ries,

11⁄2 cups each whole and skim milk, 2 cups heavy cream and 1 cup sugar un­til smooth. Pour into an ice cream maker; freeze ac­cord­ing to in­struc­tions.

Line a bak­ing sheet with parch­ment pa­per; spread ice cream over. Freeze 6 hrs.

PER SERV­ING: 572 cal, 6g pro­tein, 68g carbs, 2g fiber, 43g sugar, 32g fat

These sweet treats will keep in the freezer forup to 2 weeks.

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