Peanut butter cookies (below)
About 1 pt. ice cream (any flavor), slightly softened
1 pkg. (6 oz.) semi-sweet chocolate chips
2 tbsp. shortening

1. Bake peanut butter cookies; cool.

2. For each ice-cream sandwich, press 1 slightly rounded tablespoon of ice cream between 2 cookies; place in jelly roll pan. Freeze until firm.

3. Melt chips and shortening, stirring occasionally; let stand 2 minutes. Dip half of each sandwich into chocolate. Place in pan; freeze until firm. Store wrapped in plastic wrap. Makes 15.

PEANUT BUTTER COOKIES:

1/2 c. each granulated sugar and packed brown sugar
1/2 c. peanut butter
1/4 c. each shortening and butter, softened
1 egg
1 1/4 c. Gold Medal all-purpose flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt

1. Heat the oven to 375 degrees. Mix all ingredients. Shape into 1 1/4 inch balls.

2. Place 3 inches apart on cookie sheet.

3. Flatten in crisscross with floured fork. Bake until brown, 9 to 11 minutes.