Lime & Chili Pepper Ice Cream Cookie Sandwich

2 cups all-purpose Cuisine Soleil organic gluten free flour

2 tsp baking powder

1/4 tsp salt

1/2 teaspoon chili flakes, or fresh birds eye chili (minced), more or less

8 tablespoons (1 stick) unsalted butter, at room temperature

1 cup granulated sugar

1/4-cup whole milk

1/2 tsp vanilla extract

1 large egg

1/4 cup finely grated lime zest

Vanilla Ice cream – coconut, ginger, vanilla or lime would work

Confectioners sugar for presentation

1. Preheat oven to 350°F.

2. In a medium-mixing bowl, sift together the flour, baking powder, and salt.

3. Stir in the dried chili flakes, or fresh chili set aside.

4. In a large mixing bowl, use an electric mixer to cream the butter and sugar together on medium-high speed until they are light and fluffy.

5. Add the milk and vanilla.

6. Beat in the egg.

7. Mix in the flour mixture and lime zest.

8. Drop with a portion scoop or by tablespoons onto a non-stick cookie sheet.

9. Press with the heal of your hands until the round mound is flattened to about ¼ inch.

10. Bake until golden brown on the bottom. About 12 minutes.

11. Take two cooled cookies and place about 1/3 cup ice cream between, repeat.

12. Sprinkle with confectioners sugar, optional