this may be easier with the brigitta cookie cutter. This way you'll have mini sandwiches.
Usando lo stampino rotondo dentellato, li ho cotti x 6' : troppo duri e poco dolci
Provero` ad aggiungere del ( 2 TBs ) miele per il sapore e per ammorbidirli.
CHECK THIS FOURTH OF JULY VERSION
1/2 cup unsweetened cocoa powder
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons unsalted butter, at room temperature
1/4 cup canola oil
1 cup packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cupunsweetened cocoa powder2 cups all-purpose flour1 teaspoon baking powder1/4 teaspoon salt4 tablespoons unsalted butter, at room temperature1/4 cupcanola oil1 cuppacked light brown sugar2 large eggs, at room temperature1 teaspoon vanilla extract
Instructions
Line a 13x9 baking pan with parchment paper, leaving an overhang on opposite sides so you can lift it out afterward. Spread the softened ice cream into an even layer in the pan. Freeze until very firm (the time will vary depending on a lot of factors, but I let mine go about 8 hours).
Meanwhile, make the cookies: Sift the cocoa powder, flour, baking powder and salt into a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, oil and brown sugar. Beat on medium speed until smooth and combined. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. With the mixer on low, add the dry ingredients in two additions, beating just until a soft dough comes together. Turn the dough out and shape into a disc, then wrap in plastic and refrigerate for at least 1 hour (the dough will still be somewhat soft after chilling).
Preheat oven to 350 F. Line a baking sheet with parchment paper.
Place the dough on a lightly floured work surface. Roll the dough to between 1/4 and 1/8-inch thick. On a lightly floured work surface, roll out the dough to about ¼-inch thick. Cut into 2x4-inch rectangles (or really, any shape you want - I did a few with a star-shaped cookie cutter). Transfer to the prepared baking sheet. Re-roll the scraps to cut as many cookies as you can (you may need to bake in two batches). Use a skewer or the tip of your food thermometer to make small holes in the cookies, if desired. Bake for 8-10 minutes, or until the edges of the cookies are set (they middles will still feel a bit soft). Transfer the baking sheet to a wire rack and let the cookies cool for several minutes on the sheet before removing them to the rack to cool completely.
Match the cookies in pairs by size. Remove the ice cream from the freezer, and use the parchment overhang to lift from the baking pan. Cut into 2x4-inch rectangles (or use whatever cookie cutter you used to cut the cookies) and place on one cookie in each pair. Return to the freezer for a few minutes to harden, them remove the top with the second cookie. Wrap each sandwich individually with plastic wrap.
