This is a great snack to make with the kids. I used to love to make sugar cookies with my mom -- and who doesn't love ice cream?
3/4 cup shortening
1 cup sugar
1 tsp vanilla
2 1/2 cups flour
1 tsp baking powder
1 tsp salt
Preheat oven to 375ºF.
Cream shortening, sugar, eggs, and vanilla. Blend in flour, baking powder, and salt.
Cover and chill for at least 1 hour.
Roll out dough on lightly floured board. Cut into desired shapes with cookie cutters (or, if you don't have any, the rims of wine glasses or champagne flutes work in a pinch). Make sure these shapes are symmetrical for best results. Place on cookie sheet (I always spray my cookie sheets with cooking spray) and sprinkle with colored sprinkles (I use red and green). Bake for 6 to 8 minutes or until light brown. Remove to cooling rack.
Freeze cookies for at least 1 hr, or until firm. Once frozen, spread ice cream between two cookies. Press together and freeze again. Serve cold.
Vanilla ice cream works great with this recipe, or if you can find a holiday favorite (such as candy cane or eggnog), that will also help to make it festive!
Lindsay Below writes young adult and middle grade fiction. Her young adult science-fiction novel, Lurkers is due for release from MuseItUp on July 1st, 2011, followed shortly by her middle grade novel, Same Old Lie. Visit her online at www.lbelow.net.