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Ingredients:
1
cup butter (2 sticks), softened
1
cup granulated sugar
1
large egg
2
teaspoons vanilla
1
teaspoon ground cinnamon
1/2
teaspoon ground allspice
1/4
teaspoon ground nutmeg
3
cups all-purpose flour, plus about 1/4 cup for rolling
Sugar sprinkles and icing tubes for decorating
Häagen-Dazs® Vanilla Honey Bee ice cream
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Preparation:
1. In a large mixing bowl, beat butter, sugar, egg, vanilla and spices until creamy.
2. Gradually add flour, beating until well-blended. Dough will be stiff.
3. Divide dough in half; flatten to 1/2-inch and wrap in plastic wrap.
4. Refrigerate at least 30 minutes or until firm. (Dough can be refrigerated up to 1 week, or frozen for longer storage.)
5. Preheat oven to 400°F.
6. Lightly flour a work surface. Place one piece of dough on surface, sprinkle with flour; roll to even 1/8-inch thickness.
7. Cut in desired shapes and place 1/2-inch apart on ungreased or parchment-lined baking sheet. Brush off any excess flour.
8. Decorate with sugar.
9. Bake about 8 minutes until light golden brown on edges.
10. Cool cookies on wire rack.
11. Add icing outlines if desired.
12. Store airtight. Serve with Vanilla Honey Bee ice cream.
Makes about 5 dozen small cookies.
Serving size is 1 scoop ice cream and 3 cookies.
view nutrition facts
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