Ingredients: (makes 24 cookies = 12 ice cream sandwiches)
2 cups all purpose flour, plus more for dusting cutting board
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup butter, softened slightly
3/4 cups sugar
1 large egg
3/4 teaspoons pure vanilla extract
1/2 teaspoon almond extract
Chocolate Mousse Layer: (use chocolate ice cream if you prefer)
1 cup heavy whipping cream
8 ounces semi-sweet chocolate, finely chopped
3 tablespoons water
3 tablespoons sugar
2 egg yolks, room temperature
3 1/4 inch round cookie cutter
3/4 inch round cookie cutter
12 – 3 inch round metal pastry rings, if making mousse
or a 3 inch round cookie cutter, if using chocolate ice cream
12 – 10 inch acetate strips to line pastry rings, if making mousse
parchment paper lined baking sheets
Whisk together 2 cups flour, salt, and baking powder together. Set aside.
Cream butter and sugar until light and fluffy. Stir in egg, vanilla and almond extract.
Pat dough into a disc, wrap in plastic wrap or place in a zip top bag, and refrigerate for at least 1 hour.
Dust a cutting board lightly with flour.
Roll dough out to 3/8 inch thickness. Cut rounds using the 3 1/4 inch cutter. Remove excess dough, set rounds about an inch apart on a parchment paper lined baking sheets.
Use a 1/2 inch round cookie cutter to cut 5 holes around the outer edge of each cookie, so that each cookie looks like a film reel.
Place in the refrigerator for at least 15 minutes.
Bake one tray of cookies at a time for 10-12 minutes until dry around the edges.
Allow cookies to cool completely on the baking pan.
When cookies have cooled, spray them with silver food coloring spray. Allow them to dry completely. I lined a large box with parchment paper and set the cookies inside before spraying to keep the spray from getting on my table.
If making chocolate mousse, follow these instructions:
Remove mousse discs from freezer, pop out of the rings, and peel off the acetate.
If using ice cream, cut ice cream into 1 inch thick slices, then cut into discs using a 3 inch round cookie cutter. Set on parchment paper lined baking sheets and freeze until firm.
Just before serving, sandwich one round of frozen mousse or icing cream in between two cookies.
You can assemble these ahead of time, wrap them in plastic wrap, and freeze until ready to serve. Allow them to sit at room temperature for 5-10 minutes before eating so cookies soften slightly.
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