Let’s face it, this recipe puts a dessert table in the palm of your hand. Cookies, cheesecake, ice cream—it’s all there. Two citrus sugar cookies do their best to contain a scoop of Tillamook Strawberry Cheesecake Ice Cream.
"If you don’t like chocolate, but you’re jealous of the other ice cream sandwiches you just saw your friends eating, then here you go! Try making these sandwiches with any flavor of ice cream!" – Hosea Rosenberg of Blackbelly Catering
¾ lb (3 sticks) Tillamook® Unsalted Butter
2 cups (16 oz) granulated sugar
2 teaspoons lemon zest
2 teaspoons lime zest
2 teaspoons orange zest
1 ½ teaspoons vanilla extract
6 cups (48 oz) all-purpose flour
1 ½ teaspoon baking soda
1 teaspon salt
¾ cups Tillamook® Sour Cream
4 cups (1 Qt) Tillamook® Strawberry Cheesecake Ice Cream
Cream Tillamook Unsalted Butter, sugar, and zest in mixer until fluffy. Add vanilla and eggs, one at a time. Combine flour, baking soda, and salt and add slowly. Scrape sides of mixer as needed. Fold in Tillamook Sour Cream.
Divide the dough in half and roll into logs. Wrap tightly in plastic and keep in refrigerator for at least 3-4 hours or until cold and hard (if you have enough time, overnight works best because it’s easier to work with the dough when it’s nice and cold).
Once the dough is cold, preheat oven to 350°F. Cut into thin cookies and bake on a parchment paper-lined cookie tray for 8-10 minutes, until cookies are just barely browning on the edges. Cool cookies for about 15 minutes. Once cooled, place cookies in freezer bag and freeze for at least one hour, until hard. When ready, remove cookies and sandwich ice cream between two cookies.