Cookie Sundaes Food

COOKIE SUNDAES

Steps:

• Bake cookies according to package directions. Remove to a wire rack to cool. Divide cookies among four dessert dishes. Top each with 1/2 cup ice cream; drizzle with chocolate syrup. Garnish with whipped cream and sprinkles if desired. Serve immediately.

ICE CREAM COOKIE SUNDAES

Steps:

• Place the scoops of chocolate chip cookie dough and chocolate ice cream into a sundae glass. Take the Yummy Slice-and-Bake Cookies and break them up into small pieces over the ice cream. Heat the caramel and hot fudge sauces and drizzle over the cookies and ice cream, then sprinkle over some mini chocolate candies.
• Squirt on some whipped cream and top with sprinkles or other toppings as you fancy. Finish with a cherry on the top.
• Combine the flour, instant coffee, baking soda and salt in a bowl. Stir together and set aside. Cream together the butter with the brown and granulated sugar, scraping the bowl once while mixing. Add the eggs, mixing one at a time, and then the vanilla. Add the chocolate-hazelnut spread and peanut butter and mix. Add the dry ingredients in increments, mixing gently after each addition. Scrape the bowl once and mix again. Add the chopped chocolate candies and pecans and mix gently to combine. Add more of either ingredient if needed.
• Spoon the dough on a long piece (or 2 shorter pieces) of waxed paper or plastic wrap. Carefully roll the dough inside the wrap, pressing gently to get it to form into a firm cylinder. Refrigerate for at least 3 to 4 hours, or place in the freezer for 20 to 30 minutes.
• Preheat the oven to 375 degrees F.
• Slice off as many cookies as you'd like and lay the slices on a baking sheet. (The thicker the slices, the farther apart the cookies will need to be; they bake up flat.) Bake until nice and golden brown, about 10 minutes. Yield: 30 cookies

CHOCOLATE SUNDAE COOKIES

Steps:

• Preheat oven to 350.
• Cookies:.
• Mix together flour, baking soda, and salt, set aside.
• With your mixer, mix brown sugar and shortening.
• Blend in egg. Beat well, then stir in 1/2 of the dry ingredients.
• Add Marachino juice and milk.
• Stir in the rest of dry ingredients, and mix well.
• Blend in melted unsweetened chocolate (you can use the kind that are already melted, or substitute 6 T. of cocoa and 2 T. oil), chopped cherries, and chopped walnuts.
• Drop by spoonfuls on an ungreased cookie sheet.
• Bake for 12-15 minutes.
• While cookies are baking cut large marshmallows in half.
• Place the cut side of the marshmallow down on hot cookies when they come out of the oven, so they will stick.
• Let cool.
• Frost cookies, then and put a nut on top.
• Buttercream Chocolate Frosting:
• Beat cocoa, margarine, milk and vanilla well. Add in confectionary sugar to desired consistency.

PORTABLE COOKIE SUNDAES

Steps:

• Cut open the bags of cookies. Using a small scoop or melon baller, place 4 to 5 small scoops of ice cream into each bag. Drizzle over the chocolate and caramel sauces. Top with whipped cream and sprinkles, then serve.

COOKIE ICE CREAM SUNDAE CUPS

Steps:

• Lightly grease 18 muffin pan cups.
• Shape cookie dough into 18 balls.
• Press the cookie dough onto bottoms and spread to the sides of the muffin pan cups.
• Placw in preheated oven of 350 degrees.
• Bake 14 to 18 minutes or until golden.
• Let cool for 10 minutes, then transfer onto a wire rack.
• After cookie cups have cooled completely,top with about 1/3 cup of ice cream.
• Drizzle with ice cream topping.
• Add a dollop of whip cream and then sprinkles, finally top with a cherry.
• Watch the kids faces light up.
• Enjoy!

CORNMEAL-COOKIE SUNDAES WITH WARM FRUIT

Steps:

• Beat together butter and sugars in a large bowl with an electric mixer until pale and fluffy. Beat in egg, vanilla, baking powder, salt, cinnamon, and cardamom. Add flour and cornmeal and stir with a wooden spoon until just blended.
• Halve dough and pat into 2 disks (dough will be very soft). Chill, wrapped in plastic wrap, at least 4 hours.
• Preheat oven to 350°F.
• Roll out 1 piece of dough between 2 sheets of wax paper to 1/4 inch thick. Remove top sheet of wax paper and cut 3 cookies with fluted cutter, leaving cutouts in place. Replace wax paper. Roll out remaining piece of dough and cut 3 more cookies in same manner. Chill both pieces of dough until firm, about 15 minutes.
• Carefully transfer cookies to an ungreased large baking sheet and keep chilled. Reroll scraps between 2 sheets wax paper and cut out 2 more cookies (for a total of 8; you'll have 2 extra in case of breakage). Transfer to baking sheet with other cookies.
• Bake cookies in upper third of oven until edges are golden brown, about 20 minutes. Transfer to a rack and dust with confectioners sugar.
• Melt butter in a large nonstick skillet over moderately high heat, then add brown sugar and lemon juice and cook, stirring, until smooth, about 1 minute. Add fruit and bourbon (if using) and sauté, stirring occasionally, until fruit is tender, about 5 minutes (sauce will be red). Remove from heat.
• Place 1 cookie on each of 6 dessert plates and dust again with confectioners sugar. Spoon some warm fruit topping over each cookie, then top with a scoop of ice cream.