Ingredients

1 1/2 cups sugar
1 stick butter, softened
1/3 cup molasses
1 egg
3/4 cup cake flour
1/2 cup bread flour
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Extra sugar, to coat cookies
Bacon Caramel Semifreddo, for serving, recipe follows
Cooked bacon, crumbled, for serving

Instructions

Cream together the sugar and butter in a bowl. Add the molasses and egg and mix until thoroughly combined.


In a medium bowl, add the cake flour, bread flour, baking soda, salt and spices and whisk together. Pour into the wet ingredients and mix until just combined.


Scoop the dough onto a sheet of plastic wrap and form a log. Refrigerate and chill the dough for at least 1 hour.


While the dough is chilling, preheat the oven to 375 degrees F.


Remove the chilled dough from the refrigerator and form into golf ball-size balls. Roll in the sugar to coat and place on a cookie sheet lined with parchment paper. Bake for 4 minutes, then rotate the cookie sheet and then bake for another 4 to 5 minutes. Remove the baked cookies from the oven and cool.


Use a 4-inch ring cutter to cut out rings of the Bacon Caramel Semifreddo and place on a cookie. Then add the crumbled bacon and sandwich with another cookie to make ice cream sandwiches.


Cook's Note: You can always substitute regular caramel ice cream instead of the semifreddo.


A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results

Dinner