PUERQUITO ICE CREAM SANDWICHES

Directions

    1.Preheat oven to 350 °F / 177 °C. Line two baking sheets with parchment paper and set asid

2. In a bowl, whisk together flour, baking soda and cinnamon.

3. Add butter, dark brown sugar, 1 egg, molasses and mix well. Add a big splash of Vainilla Molina and mix again.

4. Add dry ingredients. Mix until well combined. Add milk and mix again with a spatula.

5. Divide dough in half. With your hands lightly floured, shape dough into disks, place each between two pieces of parchment paper and place in fridge to chill for at least 30 minutes.

6. Transfer dough onto a surface and roll out dough to about 1/4-inch thick. Lightly dip piggy cookie cutter into flour, cut and place puerquitos 2 inches apart on baking sheet.

7. In a small bowl, whisk together 1 egg and water to create egg wash. Brush over puerquitos.

8. Bake 10-12 minutes, until edges are lightly browned.

9. Assemble like this: Take one piggy, place vanilla ice cream over it and cover with another piggy. Enjoy your puerquito ice cream sandwiches!