**found in July 2003 Cooking Light Magazine-converted GF
The vanilla cookies are very thin and are made from a batter that requires chilling before shaping. They'll be soft when warm but light and crisp after they cool. Gooey toppings make this a good knife-and-fork sandwich. Assemble just before serving.
Cookies: (converted to GF by Moi)
7 Tbsp. powdered sugar
6 tbsp. sifted all-purpose-gf-flour
1/4 tsp. vanilla extract
1 large egg
Filling: 2 cups vanilla low-fat gf ice cream, softened
3/4 cup ripe mashed banana (about 1 1/2 medium bananas)
6 tbsp. coarsely chopped dry-roasted peanuts, divided (make sure gluten-free, some are definitely not)
Remaining Ingredients: 6 tbsp. frozen fat-free whipped topping GF, thawed
6 Tbsp. GF chocolate syrup
6 maraschino cherries, drained
1. To prepare cookies, combine sugar and flour, stirring with a whisk. Add vanilla and egg, and beat with a mixer at medium speed 2 minutes. Cover and refrigerate 2 hours.
2. Preheat oven to 350 degrees
3. Cover a large baking sheet with parchment paper. Draw 6 (3-inch) circles on paper. Turn paper over, and secure with masking tape. Spoon about 1 tbsp. batter into center of each drawn circle; spread batter to outside edge of each circle. Bake at 350 degrees for about 6 minutes (this must be watched, it could be sooner), or until edges begin to be brown. Carefully remove cookies from paper, and cool completely on wire racks. Repeat procedure with the remaining batter, reusing the parchment paper.
4. To prepare the filling, combine the ice cream, banana, and 1/4 cup peanuts, stirring well.
4 Place 1 cookie on each of the 6 plates. Carefully spread about 1/3 cup ice cream mixture over flat side of each cookie. Top with remaining cookies, flat sides down, pressing gently. Top each sandwich with 1 tbsp. whipped topping, 1 tbsp chocolate syrup, 1 tsp. peanuts, and 1 cherry. Serve immediately.
Yield 6 servings (serving size 1 sandwich)
Calories: 310 Fat: 7g
Enjoy! xoxo Julie