These sophisticated ice cream sandwiches taste like the very essence of a Canadian spring. If making both the cookies and the sorbet is too much, fill the maple cookies with premium vanilla ice cream or serve the sorbet with a little glass of ice wine or port.
- Prep Time Minutes
- Cook Time Minutes
- Ready In Time0 Minutes
Ingredients
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Real Maple Cookies
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1 cup (250 mL) unsalted butter
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1 cup (250 mL) brown sugar, packed
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½ cup (125 mL) “medium” or “amber” maple syrup
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1 egg yolk
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½ tsp (3 mL) vanilla
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3 cups (750 mL) flour
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1 tsp (5 mL) salt
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Ginger-Rhubarb Sorbet
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4 cups (1 L) sliced rhubarb, fresh or frozen
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1 cup (250 mL) water
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1 cup (250 mL) sugar
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1/4 in (.5 cm) piece peeled fresh ginger
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Directions
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Cookies:
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In an electric mixer, cream butter and sugar on medium speed until light. Add maple syrup, then egg and vanilla. Turn speed to low and add flour and salt. Mix until just combined.
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Turn batter onto floured countertop and gather together to form a ball. Wrap in plastic and refrigerate for 1 hour.
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Roll cookie dough out to ¼ inch thick. Using a Mason jar lid or upside down glass, cut dough into round cookies. Gather scraps, re-chill if dough is too soft to work with, and repeat until all the dough is cut.
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Bake cookies on parchment paper lined baking sheets for 12 minutes, or until just golden. Cool completely.
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Makes approximate 40 cookies.
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Sorbet:
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Combine all ingredients in a saucepan and cook over low heat, stirring occasionally, until sugar dissolves and rhubarb falls apart. Remove ginger and puree rhubarb, then push puree through a strainer, pressing on solids to release all of their juice. Freeze in an ice cream maker according to manufacturer’s instructions.
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If you don’t have an ice cream maker, you can make rhubarb granita, which is icier, but still delicious. Pour rhubarb puree into a shallow, freezer-safe container. Freeze for approx 2 hours, removing every half hour or so to mix and break up the ice. Transfer to a plastic container with a lid and store in the freezer.
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To assemble sandwiches, place a large scoop of firm sorbet between two maple cookies. Wrap in plastic and return to the fridge for several hours, or overnight.
Notes & Tips
Notes & Tips:
Ratings & Reviews
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Reviewed on Jun 6, 2012 by gen1023.
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