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Here's one more sort-of cookie recipe. More correctly, Ice Cream Sandwich Cookies. Perfect for late summer sugar attacks. And early morning . . . and midafternoon . . .

1/2 cup shortening

1 cup sugar

1 egg

1 teaspoon vanilla extract

12/3 cups all-purpose flour

1/3 cup HERSHEY'S Cocoa

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup milk

Desired flavor ice cream, slightly softened

In large bowl, beat shortening, sugar, egg and vanilla until well-blended. Combine flour, cocoa, baking soda and salt; add alternately with milk to shortening mixture, beating until well blended. Cover; refrigerate about 1 hour. Heat oven to 375 degrees F. Drop batter by heaping teaspoonfuls onto ungreased cookie sheet. With palm of hand or bottom of glass, flatten each cookie into 23/4-inch circle, about 1/4-inch thick. Bake 8 to 10 minutes or until almost set. Cool 1 minute; remove cookies from cookie sheet to wire rack. Cool completely. Place scoop of ice cream on flat side of 1 cookie; spread evenly with spatula. Top with another cookie, pressing together lightly; repeat with remaining cookies. Wrap individually in foil; freeze until firm. Makes 12 ice cream sandwiches.


Or dough kneaded? No matter how you roll it out, dough means dollars. That is, you could win some if you enter the Rhodes Bake-N-Serve Recipe Contest.

Ten finalists will each be awarded $100 for their original creations using Rhodes Frozen Dough. Then on Sept. 5 at the Utah State Fair, the top three winners will be selected, so they can collect even more dough.

So rise to the occasion . . . NOW! Deadline is Aug. 22. For entry blanks call 972-0122 or 1-800-876-7333.


The Moon Pie, a beloved confection in the American South consists of two cookies with a marshmallow filling and chocolate icing. According to southern cultural historian William Ferris . . .

"The Moon Pie was the basis of the 10-cent lunch. A nickel for the Moon Pie and a nickel for an RC Cola."