Snickerdoodle and Salted Caramel Ice Cream Sandwich

Ingredients:

• 1.5 cups premium flour
• 1 teaspoon cream of tartar
• 0.5 tsp of soda
• 1/4 teaspoon coarse salt
• 3/4 tsp ground cinnamon
• 1/4 cup granulated sugar
• 110 g unsalted butter
• 0.5 cup brown sugar
• 1 tsp vanilla extract
• 1 large egg
• 3 cups slightly softened caramel ice cream
• 500 g salted toasted pecans, coarsely chopped
• Special equipment: 2 half-liter paper soup containers

Preparation:

1. Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper. In a medium bowl, combine flour, cream of tartar, baking soda, and salt and set aside. In a small bowl, combine cinnamon with 2 tablespoons of granulated sugar. Set aside.
2. In a large bowl, beat the butter, brown sugar, and remaining 2 tablespoons granulated sugar with a mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl. Beat in the vanilla and egg until fully incorporated, about 1 minute. Scrape down the sides of the bowl again, reduce the mixer speed to low, and gradually beat in the flour mixture, mixing just until fully incorporated, about 1 minute. The dough will be loose and sticky.
3. Divide the dough into 12 equal portions, about 1 tablespoon each. Using your hands, roll each portion into a ball approximately 5 cm (2 inches) in size. Roll the dough balls in the cinnamon-sugar mixture and place them on the prepared baking sheets, spacing them 5 cm (2 inches) apart.
4. Bake until cookies are set and edges are light golden, 10–12 minutes. Let cool for 5 minutes, then transfer cookies to a wire rack to cool completely, about 30 minutes.
5. Meanwhile, divide the softened ice cream between two paper soup containers (they should be about the same diameter as the cookies), then freeze.
6. When ready to make the sandwiches, spread the pecans on a small, flat plate. Using a serrated knife, cut the ice cream into 1-inch-thick circles (straight through the containers) to create large, beautiful circles of ice cream for sandwich filling.
7. Place a circle of ice cream on the bottom of one cookie, then top with another cookie, pressing to form a sandwich. Repeat with the remaining cookies and ice cream circles. Roll the ice cream sandwich in the nuts, pressing them into the edges of the ice cream with your hands if necessary. Serve immediately or freeze, covered, for up to 3 days.
8. To assemble sandwich cookies without paper containers, place 6 completely cooled cookies upside down on a clean, dry work surface. Working quickly, spoon about 1/2 cup slightly softened ice cream onto each cookie and use a spatula or kitchen knife to spread the ice cream to the edges of the cookies. Top each cookie with the remaining cookie and press to form a sandwich. Roll in nuts.