Gingersnap And Lemon Ice Cream Sandwiches
| Yield: | 1 servings |
| Categories: |
| FOR THE GINGERSNAPS | ||
| 1 | Stick unsalted butter; softened (1/2 cup) | |
| 1/2 | c | Granulated sugar plus additional for |
| ; coating the cookies | ||
| 1/2 | c | Firmly packed light brown sugar |
| 1/3 | c | Unsulfured molasses |
| 1 | lg | Egg |
| 2 | c | All-purpose flour |
| 2 1/2 | ts | Ground ginger |
| 1/2 | ts | Cinnamon |
| 1/4 | ts | Ground allspice |
| 1 | ts | Baking soda |
| 3/4 | ts | Salt |
| Lemon Ice Cream | ||
| 1 | c | Shelled natural pistachio nuts; the loose skins |
| ; rubbed off in a | ||
| ; kitchen towel and | ||
| ; the nuts chopped |
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