• 1 18-ounce roll refrigerated peanut butter cookie dough
• 1/4 cup all-purpose flour
• 6 tablespoons preserves, such as raspberry, cherry, or strawberry
• 1 pint vanilla bean ice cream

Preheat oven to 350 degree F. Knead flour into cookie dough. On a lightly
floured surface, roll dough into a 13-1/2×9-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 jam or preserves on flat side of 1 cookie. Place a small scoop
of ice cream (about 1-1/2 tablespoons) on jam. Top with another cookie, flat side
down, and press lightly. Repeat with remaining cookies, jam, and ice cream (there
will be extra cookies). Wrap and freeze 4 to 48 hours. Makes 16 sandwiches and 22
extra cookies.