https://www.cutoutandkeep.net/projects/holiday-cranberry-snap-sandwiches • Posted by Ulysses Press
I briefly lived in the Southwest and Christmas never quite felt like Christmas down there, although I imagine these sandwiches would have helped. I’m a Midwesterner again, but these certainly don’t hurt the holiday spirit. Makes: 12 to 16 sandwiches
I briefly lived in the Southwest and Christmas never quite felt like Christmas down there, although I imagine these sandwiches would have helped. I’m a Midwesterner again, but these certainly don’t hurt the holiday spirit. Makes: 12 to 16 sandwiches
Gingersnaps - Makes: about 2 dozen cookies Preheat the oven to 350°F. Line two baking sheets with parchment paper.
In a medium bowl, combine the flour, baking soda, ginger, cinnamon, nutmeg, and salt. In a large bowl, cream together 1⁄2 cup of the cane sugar with the brown sugar and margarine. Add the molasses, milk, and vanilla and stir to incorporate. Add the dry ingredients to the wet in batches and mix until smooth.
Sprinkle the remaining 3 tablespoons of sugar on a small plate. Using a cookie dropper or tablespoon, scoop out tablespoon-sized dough balls and roll in the sugar to coat, then place on the prepared baking sheets about 1 inch apart. Flatten each one slightly. Bake for 11 to 13 minutes, until the cookies have spread and the edges are set.
Remove from the oven and let the cookies cool on the pan for 5 minutes, then transfer to a wire rack. Let the cookies cool completely. Store in an airtight container.
Cranberry Ice Cream Makes: 1 quart In a large saucepan, combine the cranberries, sugar, and water, and stir to combine. Over medium heat, cook until the mixture begins to bubble, whisking frequently. Once it starts bubbling, the cranberries will begin to split; lower the heat to low and give them a hand using a potato masher or the back of a strong fork. Whisk constantly until the mixture thickens, 3 to 5 minutes, then remove from the heat. If you would like, put the mixture through a strainer or skim the top to remove the skins. Sprinkle the starch over the mixture and stir to combine.
Return the saucepan to the stove and whisk in the milk. Whisking constantly, cook over medium heat until the mixture thickens and coats the back of a spoon, about 5 minutes. Remove from the heat, add the vanilla, and whisk to combine.
Transfer the mixture to a heat-resistant bowl and let it cool completely.
Pour the mixture into the bowl of a 1 1⁄2- or 2-quart ice cream maker and process according to the manufacturer’s instructions. Store in an airtight container in the freezer for at least 2 hours before assembling the sandwiches.
To Make the Sandwiches Let the ice cream soften slightly so it is easy to scoop. Place half of the cookies, bottoms up, on a clean surface. Scoop one generous scoop of ice cream, about 1⁄3 cup, onto the top of each cookie. Top the ice cream with the remaining cookies, with the cookie bottoms touching the ice cream. Gently press down on the cookies to level them. Wrap each sandwich in plastic wrap or waxed paper and return to the freezer for at least 30 minutes before eating.