- flour - 2 3/4 Cups
- tartar - 2 teaspoons
- soda - 1 teaspoon
- salt - 1/2 teaspoonfuls
- Softened butter - 3/4 Cups
- vegetable fat - 1/4 Glass
- sugar - 1 1/2 cups (plus 3 tablespoons for sprinkling)
- eggs - 2 pieces
- cinnamon - 1 st. a spoon
- ice cream - 1 To taste
1. Preheat the oven to 200 degrees. Spread the baking sheet with parchment paper or sprinkle with oil. In a large bowl, mix the flour, tartar, soda and salt. In a large bowl, whip together the butter and vegetable fat. Add 1 1/2 cups of sugar and beat. Add eggs one at a time, whilst continuing to beat. Add half the flour mixture and stir, then add the rest of the flour and whip. 2. Mix 3 tablespoons of sugar and 1 tablespoon of cinnamon, set aside. Roll out balls from the dough, using for each 1 tablespoon of dough, and roll them in a sprinkle. 3. Lay the balls on the baking tray, leaving plenty of room between them. 4. Bake for 9-11 minutes, until the edges are brown. Allow to cool. 5. Allow the ice cream to stand at room temperature for about 20 minutes to soften it. Stir and place in the freezer for 15-20 minutes. 6. Lay 1-2 tablespoons of ice cream on the bottom half of the pastry. Cover the remaining halves on top and press gently to make the ice cream spread to the edges of the pastry. Keep cookies in the fridge before serving.
Servings: 6-8