Name: Vanilla-Raspberry Sundaes with Spoon-Shaped Cookies
Yield: 8
Ingredients: 2 c. sifted all-purpose flour -; 1/2 tsp. baking powder -; 1/4 tsp. salt -; 4 oz. unsalted butter -; 1 c. sugar -; 1 large egg -; 1 tsp. pure vanilla extract -; 2 qt. vanilla ice cream -; 2 qt. raspberry sorbet -; Blueberries -

Vanilla-Raspberry Sundaes with Spoon-Shaped Cookies

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Ingredients for - Vanilla-Raspberry Sundaes with Spoon-Shaped Cookies

1. 2 c. sifted all-purpose flour -

2. 1/2 tsp. baking powder -

3. 1/4 tsp. salt -

4. 4 oz. unsalted butter -

5. 1 c. sugar -

6. 1 large egg -

7. 1 tsp. pure vanilla extract -

8. 2 qt. vanilla ice cream -

9. 2 qt. raspberry sorbet -

10. Blueberries -

How to cook deliciously - Vanilla-Raspberry Sundaes with Spoon-Shaped Cookies

1. Stage

Make the cookies: Whisk together flour, baking powder, and salt. Cream butter and sugar until pale and fluffy. Mix in egg and vanilla. Gradually add flour mixture, and mix until dough comes together. Shape dough into 2 disks, wrap each in plastic, and refrigerate at least 1 hour (or up to 2 days).

2. Stage

Preheat oven to 325 degrees. Roll out 1 disk of dough to just less than an inch thick on a lightly floured surface. Using a paring knife, cut out spoon shapes, each about 3 inches long. Get the spoon template here.

3. Stage

Transfer to baking sheets. Chill in freezer for 15 minutes. Roll out scraps, and repeat once.

4. Stage

Bake until cookies are golden around the edges, about 12 minutes. Transfer sheets to wire racks to cool. Repeat with remaining dough.

5. Stage

Make the sundaes: In 8 small bowls, layer 1/4 cup ice cream, 1/2 cup sorbet, and another 1/4 cup ice cream. Garnish each sundae with blueberries, and serve with 2 or 3 cookie spoons.