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10
ROLL-OUT CHOCOLATE COOKIES
•
2 Cups All-Purpose,
Unbleached Flour
•
1 Cup Unsweetened
Cocoa Powder
•
1 Tsp. Baking Powder
•
¼ Tsp. Baking Soda
•
½ Tsp. Salt
•
1 Cup Unsalted
Butter, at room
temperature
•
1 Cup Packed
Brown Sugar
•
1 Cup Granulated
Sugar
•
3 Large Eggs
•
2½ Tsp. Vanilla Extract
Preheat the WAFFLE CONE AND ICE CREAM
SANDWICH MAKER as directed.
In a large bowl, beat the butter using an electric
mixer on medium speed until creamy.
Gradually add in sugars and beat
until light, about 5 minutes.
Beat in the eggs and vanilla until well combined.
Beat in half of the flour mixture, then stir in the
remaining flour mixture until well blended.
Place dough on a surface dusted with flour.
Roll dough out and use cookie molds to cut cookie shapes.
Carefully place the rectangular pieces of dough
onto the Nonstick Cooking Surface.
Close the Lid and cook for about 2-3 minutes.
Open Lid with a pot holder or oven mitt.
Remove each cookie with plastic fork or
spatula. Place on wire rack to cool.
VANILLA ICE CREAM SANDWICHES
•
2 ¼ Cups All-
Purpose Flour
•
1 Tsp. Baking Powder
•
½ Tsp. Baking Soda
•
½ Tsp. Salt
•
1 Cup of Butter,
softened
•
¾ Cup Granulated
Sugar
•
¾ Cup Packed Light
Brown Sugar
•
1 Tsp. Pure
Vanilla Extract
•
1 Large Egg
Preheat the WAFFLE CONE AND ICE CREAM
SANDWICH MAKER as directed.
In a medium bowl, sift the flour, baking
powder, baking soda and salt. Set aside.
Place butter, white sugar and brown sugar in a large
bowl and cream using an electric mixer on high speed.
Add egg and vanilla and mix on medium speed.
Add the dry mixture and combine on low speed.
Carefully pour batter onto Nonstick Cooking Surface.
Close the Lid and cook for about 1 minute.
Open Lid with a pot holder or oven mitt.
Remove each cookie with plastic fork or
spatula. Place on wire rack to cool.
Refer to
How to Operate
section for
instructions on making sandwiches.
