Lemon-Gingerbread Ice Cream Sandwiches - molasses

Method

• Put molasses in heatproof bowl.
• Sprinkle baking soda over top.
• Add boiling water; whisk with fork.
• Blend flour, ginger, cinnamon, cloves, nutmeg, pepper and salt in large bowl.
• Cream margarine and brown sugar in another bowl.
• Add molasses mixture; beat until soft dough forms.
• Divide in half, wrap each in plastic wrap and chill 1 hour.
• Put 1 dough ball between 2 sheets wax paper.
• Roll into 8 1/2 x 12 1/2-inch shape; remove top wax paper.
• Using sharp knife, trim dough edges; cut dough into 12 2x4-inch rectangles.
• Prick with fork.
• Transfer on wax paper to cookie sheet; chill 30 minutes.
• Preheat oven to 325F.
• Grease 2 cookie sheets.
• Transfer rectangles from wax paper to cookie sheets.
• Bake 8 to 10 minutes, or until set but still soft to the touch.
• Transfer to wire rack, and cool completely.
• Meanwhile, scoop sorbet and ice cream into large bowl; blend with wooden spoon.
• Freeze 20 minutes or longer, or until mixture is firm.
• When completely cool, spread 1/2 cup frozen lemon filling onto bottom of one cookie.
• Pat filling down with spatula.
• Place second cookie on top (pricked side up), and gently press down.
• Scrape away any filling that spreads past edges, and use it to fill in corners.
• Smooth edges.
• Repeat with remaining cookies.
• Wrap sandwiches in plastic wrap, and freeze until firm, about 30 minutes.