Cookie ‘n Cream Sliders

Cookie:

2 sticks (1 cup) margarine, at room temperature
1 cup sugar
1/3 cup brown sugar
11/2 Tbsp vanilla sugar
3 cups flour
1 heaping tsp baking powder
1 tsp baking soda
3 eggs
1 cup Bakers Choice nougat chips

Ice Cream:

½ gallon Abe’s vanilla ice cream

Topping:

9 oz. Baker’s Choice almond crunch
6 oz. Baker’s Choice nougat chips

Directions :

To prepare the cookies, use the dough hook of an electric mixer to combine the margarine and sugars until creamy. Add the flour,
baking powder, and baking soda. Mix well. Add the eggs, one at a time, mixing well after each addition. Add the nougat chips and
stir to distribute. At this point, the dough will be soft and sticky. Refrigerate for 3-4 hours.
Preheat oven to 350° F. Line cookie sheet with parchment paper. Roll out the chilled dough on a heavily floured surface. Use a
cookie cutter to form 3″ circles. Bake for 18 to 20 minutes at 350° F. The cookies should be soft; do not overbake.
To prepare the filling, defrost the ice cream for 15 to 20 minutes. Spread the softened ice cream in the bottom of a 9×13 foil pan
lined with parchment paper. Freeze until solid. Then; using the same cookie cutter used for the cookies, cut the ice cream into
circles.
To assemble, place the cut-out ice cream between 2 cookies. Press together. Roll each sandwich in the toasted almond crunch.
Melt 1/4 cup nougat chips in microwave for 30 seconds, then drizzle over each ice cream sandwich. For more control over the
melted nougat, use a pastry bag fitted with a small round tip.
Yield: 20 ice cream sandwiches