National Ice Cream Day

 Make your Sunday a fun day. Splurge with an ice cream treat and a Mexican Shortbread Cookie. 

 

Cook's Notes: Add pizzazz to your day with your favorite ice cream dish loaded with toppings, a cherry, and whipped cream. Don't forget to add the sprinkles and nuts! I used mini waffle cone bowls.

LOL hard to photograph as these yummy treats were melting faster than I could line up everything. And I forgot to mention the temperature has soared past 90 today.
Clockwise 

Vanilla ice cream with butterscotch sauce and nuts sundae with a cookie.

Chocolate mint ice cream with Kahula sauce, whipped cream, cherry, sprinkles sundae with a cookie. 

Banana split for two with vanilla ice cream with butterscotch sauce, mint ice cream with chocolate sauce, and chocolate ice cream with chocolate sauce all topped with whipped cream and a cherry. 

Two small bananas sliced lengthwise were the base for this sundae. 

Kahula Chocolate Sauce

Cook's Notes: Makes 1-pint jar and 7 minutes prep time. Keep sauce refrigerated up to 2 weeks. Heat in microwave 20 seconds until pourable.

Ingredients:

• 6 oz. bittersweet or semi-sweet chocolate chips
• 1/2 cup heavy cream
• 3 tablespoons butter
• 1 teaspoon vanilla

Directions:

• On low heat blend with a whisk the chips, cream, and butter until smooth. Cook for 3 minutes. Add in liqueur and vanilla, and cook for 2 minutes more. 
• Pour into a pint jar with a screw type cover.

Salted Bourbon Butterscotch Sauce
Cook's Notes:

A sauce perfect for drizzling over ice cream, tarts, pie, and apple slices. It makes 2  pints but can be easily halved.

Ingredients:

• 1/2 cup salted butter
• 1-1/2 cups dark brown sugar
• 1/2 teaspoon lemon juice
• 1 cup heavy cream
• 1 tablespoon vanilla
• 1 tablespoon bourbon 
• 1/2 teaspoon flaky salt such as Maldon 

Directions:

• In a medium-sized pan melt butter.  Add in brown sugar and lemon juice and whisk to combine on medium-low heat.  
• Bring to boil and continually stir for 2 to 3 minutes. Add in cream and stir for 4 minutes on medium-low heat.
• Add in vanilla, bourbon, and salt, and stir to combine. Cook for 1 minute. More sea salt can be added depending on your tastes.
• Transfer mixture to a glass jar to cool, then cover and store in a refrigerator. 

Mexican Cinnamon Shortbread Cookies

Cook's Notes: The recipe makes 16 rolled cookies that are 3 inches in diameter. The recipe was adapted from Chris Scheuer. Cookie dough can be rolled for smaller cookies depending on the cutter you are using. 

Ingredients:

Topping 

• 3 tablespoons granulated sugar
• 3/4 teaspoon ground cinnamon

Dough

• 1 cup very soft butter
• 1 cup powdered sugar
• 1 large egg
• 2 teaspoons vanilla
• 2-1/2 cups flour
•  2 teaspoons ground cinnamon or 1 tablespoon Saigon cinnamon
• 1/2 teaspoon salt
• 1/4 cup cornstarch 
• 3/4 teaspoon baking powder  

Directions:

• Mix cinnamon sugar topping mixture and set aside.
• In a medium-sized bowl sift flour, cinnamon, salt, cornstarch, and baking powder. Set aside. 
• In another bowl beat on low, butter and powdered sugar. Add in egg and vanilla, and beat on low until fluffy. Add in sifted ingredients and combine to mix well.
• Refrigerate dough for 1 hour until chilled. 
• Cover 2 baking sheets with parchment paper. 
• Flour your surface as well as a rolling pin and cookie cutter. I used a biscuit cutter for my cutouts.
• Roll out  2 cups of dough at a time and use a cutter. Transfer each cut-out to prepared baking sheets. Chill baking sheets in the refrigerator for one hour.
• Preheat oven to 350 degrees. Bake cookies for 10 minutes and remove from oven. Sprinkle each baked cookie with cinnamon sugar mixture and bake for 2 minutes more.    
• Cool cookies on a wire rack.