This cookie recipe was shared by Carol Robbins, a member of the Resplendent Red Hat Club. ( Read my post, The “Resplendent Red Hatters” Bake Cookies for the Holidays.) Ice cream is the secret ingredient in Carol’s cookies. They can be made in two stages, a boon for busy cooks. Easy to make, they will disappear from your holiday table in no time.
1 pound soft margarine or butter (4 sticks)
4-1/2 cups all-purpose flour
1 pint vanilla ice cream, softened
1-1/4 cups sugar
1-1/4 cups ground nuts (walnuts or pecans)
1 teaspoon ground cinnamon
In a large bowl, cut margarine into the flour, as if you were making pie dough. Stir in softened vanilla ice cream. Refrigerate dough overnight.
To make Sugar Mixture, combine sugar, nuts and cinnamon in a medium bowl. Scoop up a heaping tablespoon of the chilled dough and roll it into a ball. Roll the ball in the sugar mixture to coat well.
Place ball on parchment paper, waxed paper or other nonstick surface. Using a glass as a rolling pin, flatten and roll into a disk. Roll disk up like a jelly roll. Place on parchment lined cookie sheet. Continue shaping remaining dough. Bake cookies at 350 degrees for 15 to 20 minutes. Cool and enjoy. Makes 7 to 8 dozen.
Cookies can be made with unsalted butter.
Use plain vanilla ice cream or French vanilla ice cream.