Eva Longoria’s Tillamook Ice Cream Cookie Sandwiches
3 ounces good-quality semi-sweet chocolate, cut into ½ inch pieces
1 cup all-purpose flour
½ tsp baking powder
¼ tsp table salt
8 tbsp (1 stick) Tillamook Extra Creamy Unsalted Butter, at room temperature
½ cup granulated sugar
¼ cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla
¾ cup chopped walnuts (optional)
Tillamook Old Fashioned Vanilla Ice Cream, softened
2 Cookie sheets
In a medium mixing bowl, place the flour, baking powder, and salt. Whisk together thoroughly and set aside.
In the work bowl of an electric mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, place the butter, both sugars, egg, and vanilla. Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Add the flour mixture and beat on low just until thoroughly blended. Stir in the chocolate chunks and the walnuts, if using. Refrigerate the dough for 30 minutes.
Preheat the oven to 375°F. Grease 2 cookie sheets.
Drop the dough by heaping teaspoonfuls onto the cookie sheets, spacing about 2 inches apart. Bake until lightly browned, 10 to 12 minutes, turning the sheets halfway through baking for even browning.
Let cool 5 minutes on the cookie sheets. Use a thin spatula to transfer them to cooling racks to cool completely.
Ice Cream Sandwiches
Place cookies bottom-side up on a lined tray.
Place one scoop of your favorite Tillamook ice cream directly onto the cookie (I recommend Old Fashioned Vanilla).
Top the scoop of ice cream with another cookie—this time right side up—and press down gently.
Cover the surface of a tray or a plate with your favorite all-natural sprinkles. Roll the ice-cream party sandwiches over the sprinkles like a wheel – covering the ice cream completely with sprinkles. Enjoy immediately or place them into the freezer until it’s time to eat!