3/4 C. Crisco® Butter Flavor All-Vegetable Shortening
2 Tbsps. milk
1 Tbsp. Spice Islands® Pure Vanilla Extract
1 large egg
1 3/4 C. all-purpose flour
1 tsp. salt
3/4 tsp. Clabber Girl® Baking Soda
1 C. semi-sweet chocolate chips
1 C. chopped pecans
2 pts. ice cream
HEAT oven to 375°F.
COMBINE brown sugar, shortening, milk and vanilla in medium bowl; beat at medium speed until well blended. Add egg; beat well.
COMBINE flour, salt and baking soda in small bowl. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chips and pecans.
MEASURE 1/4 C. dough; shape into ball. Repeat with remaining dough. Place balls 4 inches apart on ungreased baking sheets. Flatten balls into 3-inch circles.
BAKE 10 to 12 minutes or until cookies are lightly browned. Cool 2 minutes on baking sheet; transfer to cooling rack to cool completely.
REMOVE ice cream from freezer to soften slightly. Measure 1/2 C. ice cream; spread onto bottom of one cookie. Cover with flat side of second cookie. Wrap sandwich in plastic wrap. Place in freezer. Repeat with remaining cookies and ice cream.
Chocolate Chip Ice Cream Sandwiches should be eaten within two days. After two days, cookies will absorb moisture and become soggy. If longer storage is needed, make and freeze cookies, but assemble ice cream sandwiches within two days of serving.
Calories from Fat300g
Total Fat 34g
Saturated Fat 11g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 69g
Dietary Fiber 3g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
*Percent Daily Values are based on a 2,000 calorie diet