Gold-dusted cookies 'n' cream dessert - sl 11/94

12 servings

Ingredients

Quantity Ingredient
½ gallon Vanilla ice cream
8 ounces Chocolate-flavored candy coating; melted
½ cup ;Finely chopped Sugar-and- Spice Pecans (see below)
1 pack (20-oz) refrigerated sliceable sugar cookie dough
¾ cup Sugar
1 teaspoon Ground cinnamon
½ teaspoon Salt
¼ teaspoon Ground nutmeg
¼ teaspoon Ground allspice Cookies
½ cup Butter / margarine; softened
¾ cup Sugar
1 large Egg
½ cup Molasses
3 cups All-purpose flour
2 tablespoons Cocoa
½ teaspoon Edible gold-leaf powder
12 eaches ;Sugar Cookies (see below)
12 eaches ;Chocolate-Gingerbread Cookies (see below)
All purpose flour
Garnish: Edible gold-leaf powder
¼ teaspoon Ground cloves
1 each Egg white
2½ tablespoon ;Water
8 cups Pecan halves
¾ teaspoon Edible gold-leaf powder
1 teaspoon Baking soda
1 teaspoon Ground cinnamon
½ teaspoon Salt
½ teaspoon Baking powder
Garnish: edible gold-leaf powder

Directions

SUGAR COOKIES

SUGAR AND SPICE PECANS

CHOCOLATE-GINGERBREAD

GOLD-DUSTED COOKIES 'n' CREAM DESSERT: Scoop ice cream into 12 balls. Place ice-cream balls in freezer on a baking sheet until ready for use.

Place melted candy coating in a heavy-duty, zip-top plastic bag.

Snip a small hole in corner of bag; drizzle inside of 12 goblets to decorate. Set aside in a cool, dry place. (Do not store glasses in refrigerator.)

Place an ice-cream ball in each glass. Sprinkle evenly with Sugar-and- Spice Pecans and gold-leaf powder; top with cookies.

Serve with additional cookies and pecans, if desired.

Yield: 12 servings.

SUGAR COOKIES:

Roll dough to ⅛-inch thickness on a lightly floured surface. Dip star-shaped cookie cutter in flour; cut dough into desired sizes with cutters; place on greased baking sheets.

Bake at 350F for 7 minutes or until lightly browned. Cool 1 minute, remove to wire racks to cool. Garnish, if desired.

Yield: about 5 dozen cookies.

SUGAR-AND-SPICE PECANS:

Combine first 8 ingredients in a large bowl; stir well. Add pecans; stir until evenly coated. Spread in a lightly greased, foil-lined 15" x 10" x 1" jellyroll pan.

Bake at 275F for 50 to 55 minutes, stirring occasionally.

Remove from pan, and cool on wax paper. Place in a heavy-duty zip-top plastic bag; sprinkle with gold-leaf powder, shaking bag to coat pecans. Store in airtight container. Yield: 8 cups.

NOTE: for the Gold-Dusted Cookies 'n' Cream Dessert, crumble the pecans and sprinkle over the top as seen above.

CHOCOLATE - GINGERBREAD COOKIES: Beat butter at medium speed with an electric mixture until creamy; gradually add sugar, beating well. Add egg and molasses, beating well.

Combine flour and next 5 ingredients. Gradually add to butter mixture, beating until blended. Divide dough in half; wrap each portion in plastic wrap, and refrigerate 1 hour.

Roll each portion to ⅛-inch thickness on a lightly floured surface. Cut into desired sizes with star-shaped cutters; place on lightly greased baking sheets.

Bake at 350F for 5 to 7 minutes. Remove to wire racks to cool.

Garnish, if desired. Yield: about 5 dozen cookies.

November, 1994"Southern Living" Typos by Jeff Pruett.

Submitted By JEFF PRUETT On 11-13-95

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