Categories: Desserts

Ingredients

• Dough:
• 2.6 oz. whole-wheat pastry flour
• 2.1 o. all purpose flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp kosher salt
• 1/2 tsp grated fresh nutmeg
• 2 tbsp cold unsalted butter, cut into pieces
• 2 tbsp honey
• 2 tbsp molasses
• 2 tbsp whole milk
• 1 tsp vanilla extract
• Filling:
• 1 cup raspberry sorbet, softened
• 1 cup vanilla frozen yogurt, softened
• 1 cup mango sorbet, softened

Directions

1. Prepare the dough: Pulse flours, baking powder, cinnamon, salt and nutmeg in a food processor until combined. Add butter; pulse until mixture looks like small peas.

2. Whisk together honey, molasses, milk and vanilla in a small bowl. Gradually add honey mixture to flour mixture, processing just until combined, about 2 minutes. Wrap dough in plastic wrap and chill 2 hours or up to 2 days.

3. Preheat oven to 350.

4. Unwrap dough and place on a lightly floured surface. Roll dough out into a 10×8-inch rectangle. Cut dough into 20 squares.

5. Place dough squares on 2 parchment paper-lined baking sheets. Using dull end of a wooden skewers, decoratively dot cookies. Use a graham cracker as a template, if desired.

6. Bake at 350 for 6 minutes. Cool cookies completely on baking sheets on wire racks, about 20 minutes.

7. Prepare the filling: Spread raspberry sorbet in an 11×7-inch rimmed baking sheet lined with parchment paper. Freeze 30 minutes. Spread vanilla frozen yogurt over raspberry sorbet; freeze 30 minutes. Spread mango sorbet over vanilla frozen yogurt; freeze until all layers are firm, about 30 minutes.

8. Cut sorbet mixture evenly into 10 rectangles. Sandwich 1 rectangle between 2 cookies; repeat with remaining sorbet mixture and cookies. Wrap each sandwich in plastic wrap, and freeze until ready to eat.

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