- flour - 2 1/4 Cups
- cocoa - 1/2 cup
- baking powder - 2 1/2 teaspoons
- salt - 1/4 teaspoons
- butter - 12 Art. spoons
- extract of vanilla - 1 1/2 teaspoons
- sugar - 1 1/2 cups
- eggs - 2 pieces
- milk - 1 st. a spoon
- strawberry ice cream - 1-1.2 Kilogram
In a medium bowl, sift flour, cocoa powder, baking powder and salt together, set aside. Whisk the butter, vanilla and sugar in an electric mixer. Add eggs and milk. Add flour mixture and whisk at low speed. Divide the dough in half, wrap in a plastic wrap and put in the refrigerator for 1 hour. Preheat the oven to 170 degrees. Roll the dough on a lightly floured surface to a thickness of 3 mm. Cut out the dough of the heart about 7 cm in diameter, using various molds or cookie cutters. Put the cookies on the sheet for about 30 minutes. Get out of the refrigerator, prick the cookie with a fork. Bake for 12 to 15 minutes. Allow to cool slightly on a baking sheet, then allow to cool completely on the grate. Put half a cookie ice cream about 1 cm thick, cover the remaining half with the top. Put immediately in the freezer. Serve directly from the freezer. Sandwiches can be stored in an airtight container in the refrigerator for 3 to 4 days.
Servings: 24