The temperature when we woke up this morning was under 70 degrees. It was glorious, I snuggled under a quilt and enjoyed the morning quiet. The transition from summer to fall seems to have happened faster and earlier than I remember in years past. I’m not complaining, I’ll gladly pull out my long sleeve shirts and sip on an extra cup of tea to warm up. But there are a few foods that I still need to load up on – tomatoes, berries, ice cream, cantaloupe …
We have seen my love of cookies time and time again. I’m also a big fan of ice cream. It goes without saying that I also love ice cream sandwiches… Chocolate chip cookies with vanilla ice cream is great and all but sometimes I want to change things up a bit. Cue this combination… Horchata ice cream with Mexican hot chocolate cookies (Inspiration thanks to Jenny). Spicy, rich, creamy, sweet… pure goodness. Also horchata ice cream is a revelation – I found it at our regular grocery store and it was Tillamook brand.
- 1½ cups all-purpose flour
- ¾ cup cocoa powder
- ¾ teaspoon cinnamon
- ¼ teaspoon cayenne
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 12 tablespoons unsalted butter, room temperature
- 1 cup sugar
- 1½ teaspoon vanilla extract
- 1 egg
- In a medium bowl whisk together the flour, cocoa powder and spices.
- In the bowl of a stand mixer cream together butter and sugar until light and fluffy. Scrape down the sides of the bowl and add the vanilla and egg mixing well to combine.
- Gradually add in the flour mixture being careful not to over mix. Once you no longer see bits of flour in the batter stop mixing.
- Roll dough into two logs, each about 8" in length. Wrap each roll tightly in wax paper or plastic wrap. Transfer to freezer for at least 2 hours, maximum 6 weeks.
- Preheat oven to 375. Line cookie sheet with parchment paper. Slice cookies from the log, each about ¼-inch thick. Bake for 8-10 minutes.
Once your cookies have cooled nicely place a generous scoop of slightly softened ice cream between two cookies, press to make a good seal and enjoy. You could also make these ahead of time, just assemble your sandwiches and place on a plate or cookie sheet in the freezer to set until you need them.