HOLY CRAP I COOKED AGAIN!

It’s almost the same thing as last time because I still have half a bag of cornmeal (and because I freaking love cornmeal), but I was curious as to what would happen if I put ice cream in the oven, so I gave that a shot this time.
These taste good, but they’re also pretty, which makes them snazzy. You should have seen me experimenting with this while trying to write down the ingredients, it was quite funny. Here’s what you will need:

Base:

• ½ cup butter
• ½ cup sugar
• 1 egg
• 1 cup flour
• 1/3 cup cornmeal
• ¾ tsp. baking powder
• 1/8 tsp. salt
• ¾ tsp. vanilla

Ice cream cookie:

• 3 tbsp. butter
• ¼ cup brown sugar
• 1 egg
• 1 cup flour
• 1 tsp. baking powder
• 1/8 tsp. salt
• ½ cup ice cream (I used Oreo ‘cause it’s badass, but use whatever)
• ¼ cup peanut butter

Top:

• ½ cup cashews
• 1 ½ tbsp. brown sugar

To make the base:

Melt butter into sugar and beat until mixed. Add the egg and beat again. In another bowl, blend the flour, cornmeal, baking powder, and salt. Add slowly to the butter/sugar mixture, stirring as you add. After all this is done, dump in your vanilla and stir once more.
As in the previous cookie recipe, you’re going to have to store this in the fridge for a bit. Get some cling film, roll the dough into a ball, wrap it tightly with the film, and stick it in the freezer for half an hour or so.

While it’s chilling out, go ahead and make the ice cream cookie (and get your oven preheating to 350°):
Melt butter into sugar and beat until mixed. Add the egg and beat again. Add both the ice cream and the peanut butter at once and blend slowly until everything is an amalgamated nasty looking thing (yes, it will look pretty gross). Slowly stir in flour, baking powder, and salt. I really guesstimated on the amount of flour I used, so here’s a picture of the consistency you’re going to want:

It’s also going to feel like a dead squid. This is okay.

Now that a half-hour has passed (maybe?), take your cornmeal dough out of the freezer. It’s going to be super crumbly, but you’re going to want to flatten out little portions of it large enough so you can cookie-cut circles out of them like so:

Put these pieces on a cookie sheet. Then get your ice cream dough and flatten it out as best you can. Like I said, it’s going to feel like some sort of dead sea creature owing to the coldness and consistency of the ice cream, and it may be a bit difficult to roll it out without getting it stuck everywhere, so use copious amounts of flour and cut carefully. I used a slightly smaller round cookie cutter, but the same size as the cornmeal base size works, too. Place the ice cream cookies on top of the cornmeal ones on the cookie sheet.

Now it’s time to beat the crap out of some nuts. Put the cashews in a sealable plastic baggie and sprinkle them with the brown sugar. Shake the baggie a few times to distribute the sugar, then pulverize the nuts with a spoon/rolling pin/mental powers until they’re broken up but not powdery. Sprinkle them atop the cookie layers and bake for about 12 minutes.

Yay! I think my favorite part of these is the fact that there are three different consistencies going on.

And, you know, cornmeal.

Today’s song: You Make Me Happy by Lindsey Ray