1 cup butter, at room temperature
2 cups sugar, plus 1/3 cup more for dusting
3 eggs, divided
2 tsp. vanilla
4 cups sifted flour
¼ tsp. cinnamon
Vanilla ice cream
Mini M&Ms and mini chocolate chips, optional
Place storage container or sheet pan in freezer to chill.
Cream butter until smooth. Gradually add the sugar. Cream until light and fluffy. Add two of the eggs, one by one, beating after each addition. Separate the third egg, reserving the egg white, and add the yolk to the creamed mixture. Add vanilla, then flour, stirring until well incorporated. Cover with plastic wrap and chill for 2 hours.
Roll out the dough thin, about ¼-inch to 1/8-inch thick. Cut into 2½-inch rounds. Brush cookies with reserved egg white and sprinkle with cinnamon-sugar mixture (1/3 cup sugar and ¼ tsp. cinnamon). Bake at 350 degrees for about 8-10 minutes. Cool completely.
Assemble sand tartwiches by placing one scoop of ice cream on cookie and topping with another cookie, smoothing out ice cream around edges. Sprinkle ice cream with mini M&Ms or mini chocolate chips and place immediately in freezer on chilled pan or container.
Recipe by North Dakota Living test kitchen
