Recipe - Capitale Espresso Bar (Wash)

1 One half cup Allpurpose flour
4 teaspoon Cardamom; ground
One half teaspoon Salt
One half teaspoon Baking powder
1 cup Unsalted butter; melted
1 cup Brown sugar
1 cup Granulated sugar
2 Eggs
3 cup Quick cooking oats
1 One half qt Coffee ice cream

Preheat oven to 350.

Coat 2 baking sheets with a nonstick cooking spray. On a sheet of waxed
paper, sift together the flour, cardamom, salt and baking soda. Set aside.

Process together butter, brown sugar and One half cup of the granulated sugar.
Beat in the eggs, one at a time. Add flour mixture and process. Slowly add
oats, mixing well. Put the remaining granulated sugar in a bowl.

Scoop up 2 tablespoons of the dough, roll into a ball, then into the
remaining sugar. Place on a cookie sheet about 2 inches apart. Flatten to
about 3 inches in diameter. Bake 12 to 14 minutes. Transfer to a cooling
rack.

For each bar place a One half cup scoop of ice cream between 2 cookies, bottom
inward. Press together so the ice cream spreads to the edge.

Wrap in plastic wrap and place in freezer until ready to serve.

Source: Barbara Williams, Coasting & Cooking Bk #4 Washington & Oregon,
1997. ISBN:0960995021

Typed and MC_Busted for you by Brenda Adams adamsfmle@sprintmail.com

Recipe by: Levee Street Rest, Hoquiam, Wash.