Peanut Butter & Jelly Ice Cream Sandwiches

Peanut Butter & Jelly Ice Cream Sandwiches

1 18-ounce roll of refrigerated peanut butter cookie dough

1/4 cup all-purpose flour

6 tablespoons preserves (strawberry or raspberry)

1 pint of vanilla ice cream

Preheat oven to 350 degrees. Knead flour into the cookie dough. On a lightly floured surface, roll the dough into a 13 1/2- by 9-inch rectangle. Cut into 1 1/2-inch squares. Transfer to ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are firm and tops are browned. Cool on cookie sheets for 1 minute. Remove and cool completely on a wire rack.

Place 1 teaspoon preserves on flat side of 1 cookie. Place a small scoop of ice cream (about 1 1/2 tablespoons) on top of the preserves. Top with another cookie, flat side down, and press lightly. Repeat with remaining cookies, jam and ice cream. If there are extra cookies, eat them or freeze them for later use. Wrap ice cream cookies in plastic wrap and freeze for four to 48 hours.