Molasses Cookie Sandwiches
Serves: 2
Mckayla Mann
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
46
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1.25 cup
Sugar1 cup
Molasse1
Egg3 cup
Cake Flour1 cup
Bread Flour2 tsps
Baking Soda1 tsp
Salt1 tbsp
Ground Ginger1 tsp
Ground Cinnamon1 tsp
Ground Cloves1 tsp
Ground Nutmeg3 cups
Heavy Cream1 cup
Rendered Bacon FatDirections:
1
Cream together the sugar and butter in a bowl
2
Add the molasses and egg and mix until thoroughly combined
3
In a medium bowl, add the cake flour, bread flour, baking soda, salt and spices and whisk together
4
Pour into the wet ingredients and mix until just combined
5
Scoop the dough onto a sheet of plastic wrap and form a log
6
Refrigerate and chill the dough for at least 1 hour
7
While the dough is chilling, preheat the oven to 375 degrees F
8
Remove the chilled dough from the refrigerator and form into golf ball-size balls
9
Roll in the sugar to coat and place on a cookie sheet lined with parchment paper
10
Bake for 4 minutes, then rotate the cookie sheet and then bake for another 4 to 5 minutes
11
Remove the baked cookies from the oven and cool
12
Use a 4-inch ring cutter to cut out rings of the Bacon Caramel Semifreddo and place on a cookie
13
Then add the crumbled bacon and sandwich with another cookie to make ice cream sandwiches
14
In a large bowl, whip the heavy cream to stiff peaks
15
Set aside to chill in the fridge
16
Using an electric mixer, whip the egg whites on low until frothy
17
Increase the speed to medium and slowly add 3/4 cup of sugar
18
Whip to stiff, glossy peaks
19
Meanwhile, begin whipping the egg yolks on medium speed
20
Slowly add the bacon fat as the yolks begin to increase in volume
21
In a small saucepot, bring the remaining sugar and 1/2 cup water to a boil over medium-high heat
22
Allow the sugar mixture to cook until it reaches 245 degrees F
23
Remove the sugar from the heat and slowly stream to combine with the whipped yolk mixture
24
Whip the yolks mixture until it triples in volume and cools completely
25
Once all three mixtures are prepared fold one-third meringue into the yolk mixture
26
Then gently fold the yolk mixture back into the remaining meringue in two equal additions
27
Just before it is completely combined, begin to fold in the whipped cream
28
Continue to gently fold together until completely incorporated
29
Spread evenly into a 17-by-12-inch jelly-roll pan
30
Place in the freezer until firm