My grandmother used to make grasshopper pie when I was a kid. It was a freezer/icebox pie with an oreo cookie crust and I am sure the filling had creme de menthe.

I loved it, and since I had all the components for ice cream (and was really in a groove from churning batch after batch for a party - by the way, homemade ice cream is a BAD IDEA FOR A LARGE PARTY, mark my words) and a backyard full of wild mint, I thought of re-creating that pie in sandwich form.

I know that Rose has a fabulous cake recipe (German chocolate) for an ice cream cake (and it’s coming up in the bake along) but I really wanted to try ice cream sandwiches with a chocolate cookie to go with my fresh mint ice cream.

My ice cream base is in the fridge, so now I just need to make some dark chocolate cookies. Does anyone have a recipe they recommend?

I have a fabulous recipe for oatmeal cookies (made with oil, so they stay softer when frozen) as a back-up if this doesn’t work.
xo
Rachelino

I am going to make Aniseed cookies. I rarely make cookies, and the recipe is very vague. I’d be grateful for your assistance in answering a couple of questions. First, the recipe:

1. Beat 3 eggs together with 2/3 cup of sugar.
2. Add 10.5 oz sifted flour, a pinch of salt, and 1 tbsp of aniseed. Knead carefully to prepare a smooth, uniform dough. Set aside to rise for two hours.
3. Heat the oven to 350 degrees and put parchment onto a cookie sheet.
4. Prepare balls of dough about the size of walnuts, squash a little wiht a glass and arrange on the tray.
5. Bake for fifteen minutes.

Here are my questions for you:

1. I’ve never combined eggs with sugar like this. I read online that I’m supposed to beat them together in the KitchenAid for twenty minutes. Is that true? And if so, with the spade beater or the whisk? And at what speed?

2. If the eggs are supposed to be beaten like that, am I supposed to remove them and then fold them into the flour? Or am I supposed to use the mixer, and if so using which beater and at what speed?

3. I suppose that the kneading part is by hand, like a bread dough. About how long would you think I’d need to knead it?

Any assistance would be appreciated. I’m a novice!

Thanks,
Tim

I’ve browsed Epicurious.com but most of the recipes are for ‘chewy’ cookies.  If I understand what chewy means, then it’s not what I’m looking for in this sugar cookie.

If anyone has something to share or recommend I would be very appreciative!  Thanks!