Ingredients

• 4 cups Gluten Free Shortbread Cookie Mix
• 3/4 cup unsalted butter unsalted & cut into 8 pieces
• 1 Egg Yolk large
• 2 Tbsp Water
• 1 Ice Cream slightly softened to be spreadable
• 1 Toppings of choice (coconut, chocolate, nuts)

Instructions

1. Bake cookies in 2-inch shapes as directed.
2. When cool, spread bottom side of one cookie with a tablespoon of ice cream. Press bottom of another cookie on the ice cream so that the ice cream spreads to edges.
3. Arrange in a single layer on a plate and freeze until firm.
4. Makes sure the toppings of choice are finely chopped, if needed. Place each of your selected toppings in a shallow bowl and roll the outside of each sandwich in a topping, pressing with fingers to make sure it sticks into the ice cream. Freeze again.