Capitale espresso bar (wash)

11 Servings

Ingredients

Quantity Ingredient
1½ cup All-purpose flour
4 teaspoons Cardamom; ground
½ teaspoon Salt
½ teaspoon Baking powder
1 cup Unsalted butter; melted
1 cup Brown sugar
1 cup Granulated sugar
2 Eggs
3 cups Quick cooking oats
1½ quart Coffee ice cream

Directions

Preheat oven to 350.

Coat 2 baking sheets with a nonstick cooking spray. On a sheet of waxed paper, sift together the flour, cardamom, salt and baking soda. Set aside.

Process together butter, brown sugar and ½ cup of the granulated sugar.

Beat in the eggs, one at a time. Add flour mixture and process. Slowly add oats, mixing well. Put the remaining granulated sugar in a bowl.

Scoop up 2 tablespoons of the dough, roll into a ball, then into the remaining sugar. Place on a cookie sheet about 2 inches apart. Flatten to about 3 inches in diameter. Bake 12 to 14 minutes. Transfer to a cooling rack.

For each bar place a ½ cup scoop of ice cream between 2 cookies, bottom inward. Press together so the ice cream spreads to the edge.

Wrap in plastic wrap and place in freezer until ready to serve.

Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1

Typed and MC_Busted for you by Brenda Adams <adamsfmle@...> Recipe by: Levee Street Rest, Hoquiam, Wash.

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