Ice Cream Sandwich Hearts

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Ice Cream Sandwich Hearts

One 17.5 ounce box of peanut butter cookie mix
3 tablespoons of finely chopped toasted peanuts
2 large eggs
1/3 cup of bourbon or ginger ale
1 teaspoon of vanilla extract
1 teaspoon of powdered ginger
3 cups of chocolate or vanilla ice cream, softened
Chocolate sauce

Preheat oven to 350ºF.
Grease a 13x10 inch jelly roll pan and line with parchment paper.
Blend cookie mix with eggs, peanuts, vanilla extract, powdered ginger and bourbon or ginger ale. Spread batter evenly in prepared pan.
Bake 10 to 15 minutes. Cookies should be soft. Do not overbake. Cool completely in pan.
To complete recipe, cut 20 heart shaped cookies with 3 inch cookie cutter.(Reserve scraps for snaking or discard.) Spoon ¼ cup of ice cream onto cookie. Top with another cookie, pressing gently to spread ice cream to edges. Scrape excess ice cream from edges. To serve, drizzle with chocolate sauce. Makes 10 servings

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