For a chocolate cookie dough, substitute 3/4 cup (175 mL) flour with 3/4 cup (175 mL) cocoa powder.
For even more variations, pat chopped walnuts, shaved chocolate, toasted coconut, or sprinkles onto the sides of the sandwiches.
The cookie dough can be prepared in advance and stored in the freezer for up to two weeks.
The walnut cookies can be baked in advance and kept in an air-tight container for three days or in the freezer for up to two weeks.
- In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes. Set aside and let cool.
- Preheat oven to 350°F (180°C).
- In a medium bowl, cream butter and sugar together with a hand mixer, about 2 minutes. Add honey and egg, beat to incorporate.
- Sift together flour, baking soda, cinnamon, nutmeg and salt. Add flour mixture to wet ingredients and stir to combine. Mix in walnut pieces and chocolate chips.
- Evenly place 1 tbsp (15 mL) portions of cookie dough 2 inches (5 cm) apart on a parchment-lined baking sheet and bake for 10 to 12 minutes or until edges are light golden brown. Let cool.
- Place a scoop of ice cream on the bottom cookie, then gently top the ice cream with a second cookie.
- Repeat process with remaining cookies and ice cream.
- Serve immediately or wrap individually in plastic wrap and place in freezer.
About 308 cal, 5 g pro, 18 g fat (7 g sat. fat), 35 g carb, 1 g fibre, 59 mg chol, 79 mg sodium. %RDI: 8% calcium, 5% iron, 6% vit A.
Photo and collaboration: walnutinfo.com
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