Ice Cream Sandwiches

Throughout the day, the urge to bake (especially for others) had cropped up to an unhealthy degree. At around 6 PM I began...and halfway through, lost steam entirely. I normally relish pootling about by my lonesome in the kitchen, but today was the end of an exhausting weekend, and it felt like midnight before it had even arrived at dinner time (needless to say, dinner was cookies).

In a bowl, mix:

close to 4 cups flour

~ 2 tsp baking soda

~ 1 tsp salt

In separate bowl, cream:

1 1/2 c. butter, softened

1 c. brown sugar

1/2 c. white sugar

3 eggs

some vanilla extract

some chocolate extract

Add the flour mix to this. Then add, chopped:

2 full Lindt 90% dark chocolate bars

At the request of many recipes, I let the eggs come to room temperature beforehand, but the difference this might have made was impossible to determine, as so many other liberties were taken with measurements.

Halfway through I had to whisk to the store, under Paige's direction. Mulled wine caused mulled confusion in the making of the batter, and we were out of butter. In the end, they turned out okay -- nothing special as cookies go.

The goal, though, was to make ice cream sandwiches. Earlier today Bean and I had bought a quart of maple walnut from our beloved Jake's in Nashua. The hot cookie + cold ice cream caused some meltage, but stowing them back in the freezer remedied this problem in no time at all.