Spiced Ginger & Molasses Ice Cream Cookie Sandwiches Rolled in Toasted Coconut & Macadamia Nuts--Serves 8

Ingredients
1 stick of unsalted butter
1 cup of sugar
1 egg-beaten
2 tablespoons of molasses
1 tablespoons of Brandy
1 teaspoon of vanilla
2 cups of all-purpose flour
1 teaspoon of baking soda
1 teaspoon of ground ginger
½ teaspoon of allspice
½ teaspoon of ground clove
pinch of nutmeg
pinch of salt
pint of vanilla ice cream or frozen yogurt
1 cup of toasted coconut mixed with 1 cup of toasted chopped macadamia nuts

Procedure
Preheat oven to 375 degrees
Cream butter with sugar until light and fluffy. Add egg, molasses, brandy and vanilla until well mixed, scraping down the side of the bowl once with a rubber spatula. Sift flour, baking soda, spices and salt together. Add the dry ingredients to the wet and mix gently. Do not over mix your dough or your cookies or they will be tough. Place dough in plastic wrap and refrigerate 30 minutes of overnight. Roll dough out onto a lightly floured surface to about 1/8 of an inch thickness. Using a two-inch cookie cutter, place cookies on an un-greased sheet pan and bake for 10 minutes. Cool cookies on a wire rack.

To assemble the sandwiches, use a small ice cream scooper (2 oz. size) and place a scoop of vanilla ice cream or frozen yogurt the bottom side of the cookie and use another cookie to sandwich together. Press down slightly so the ice cream spreads to the edge of the cookie. Roll the sides of the cookie in the coconut & nut mixture and place in an airtight container in your freezer. Place sheets of wax paper between layers of cookies.