ICE CREAM SANDWICHES (Adapted from Bon Appetit)

3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup sugar
1 tablespoon light corn syrup
1 large egg yolk
1 teaspoon pure vanilla extract
1 tablespoon sour cream
1 pint ice cream (any flavor)

Whisk flour, cocoa powder, baking soda, and salt in a medium bowl.

Using an electric mixer, beat butter, sugar, and corn syrup in another medium bowl until light and fluffy, about 3 minutes. Add egg yolk and vanilla; beat until combined.

Reduce mixer speed to low, add dry ingredients, and mix until just combined. Mix in sour cream. Form dough into a 3/4-inch-thick square, wrap tightly in plastic, and chill until firm, 2–3 hours.

Preheat oven to 350°. Roll out dough between 2 sheets of parchment to about 1/8-inch thickness. Transfer dough (still between parchment) to a large baking sheet and chill until firm, at least 30 minutes.

Remove top sheet of parchment (it will come away easily if dough is well chilled) and trim to a 14×10-inch rectangle. Bake cookie until dry and just set at edges, 8–10 minutes. Transfer baking sheet to a wire rack; let cookie cool.

Trim cookie to a 12×9-inch rectangle, then cut into twelve 3-inch squares. Scoop ice cream into a medium bowl and mix just until softened, 2–3 minutes. Turn 6 cookies bottom side up. Dividing evenly, scoop ice cream on top and flatten slightly; top with remaining cookies, pressing down gently. Place sandwiches on a parchment-lined baking sheet and freeze until firm, at least 4 hours.

Cut sandwiches in half on a diagonal to make triangles. Wrap in parchment, if desired, and freeze until ready to serve. ***Mine turned out much less attractive than Saveur magazine’s, but… they’re still good!
But…I elected NOT to bring them to the tailgate party and won’t make them again. Lots of work for 8 measly ice cream sandwhiches…
DO AHEAD: Ice cream sandwiches can be made 1 week ahead. Keep frozen

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