Capitale espresso bar (wash)
11 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | All-purpose flour |
| 4 | teaspoons | Cardamom; ground |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Baking powder |
| 1 | cup | Unsalted butter; melted |
| 1 | cup | Brown sugar |
| 1 | cup | Granulated sugar |
| 2 | Eggs | |
| 3 | cups | Quick cooking oats |
| 1½ | quart | Coffee ice cream |
Directions
Preheat oven to 350.
Coat 2 baking sheets with a nonstick cooking spray. On a sheet of waxed paper, sift together the flour, cardamom, salt and baking soda. Set aside.
Process together butter, brown sugar and ½ cup of the granulated sugar.
Beat in the eggs, one at a time. Add flour mixture and process. Slowly add oats, mixing well. Put the remaining granulated sugar in a bowl.
Scoop up 2 tablespoons of the dough, roll into a ball, then into the remaining sugar. Place on a cookie sheet about 2 inches apart. Flatten to about 3 inches in diameter. Bake 12 to 14 minutes. Transfer to a cooling rack.
For each bar place a ½ cup scoop of ice cream between 2 cookies, bottom inward. Press together so the ice cream spreads to the edge.
Wrap in plastic wrap and place in freezer until ready to serve.
Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1
Typed and MC_Busted for you by Brenda Adams <adamsfmle@...> Recipe by: Levee Street Rest, Hoquiam, Wash.