Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup finely chopped walnuts
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups dulce de leche ice cream
- Chocolate shavings or chopped nuts for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the vanilla extract and mix until well combined.
- Gradually add the flour and salt, mixing until just combined.
- Fold in the chopped walnuts until evenly distributed throughout the dough.
- Using a tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 15-18 minutes or until the edges are lightly golden. Remove from the oven and let cool completely on a wire rack.
- Once the shortbread cookies are cooled, scoop a generous amount of dulce de leche ice cream onto the flat side of one cookie, and top with another cookie to form a sandwich. Repeat with remaining cookies.
- For a decorative touch, roll the edges of the ice cream in chocolate shavings or chopped nuts.
- Serve immediately or freeze for 30 minutes to firm up before serving.
Notes
- For a nut-free version, simply omit the walnuts.
- Feel free to experiment with different ice cream flavors to customize your sandwiches.
- Store any leftovers in an airtight container in the freezer for up to a week.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 15 g
- Sodium: 80 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg