Recipe: Easy Ice Cream Wafers (using refrigerated pie crust dough)

EASY ICE CREAM WAFERS

FOR THE WAFERS:
1 (15-oz.) pkg. Pillsbury All Ready Pie Crusts
3 tablespoons sugar
1/8 teaspoon ground cinnamon
FOR THE CHOCOLATE GLAZE:
2 tablespoons semi-sweet chocolate chips
1/2 teaspoon shortening

Heat oven to 425 degrees F.

Allow 1 crust pouch to sit at room temperature for 15 to 20 minutes. (Refrigerate remaining crust for later use.)

Remove crust from pouch; unfold. Remove 1 plastic sheet from crust; place unwrapped side down on ungreased cookie sheet. Remove remaining plastic sheet; press out fold lines.

Using pastry wheel or knife, cut four 1-inch wide strips across center section of pie crust circle. Cut each strip into 4 equal parts, forming 16 sticks. Cut 8 wedges in remaining pie crust on each side of strips, forming 16 wedges. (See diagram.)

In small bowl, combine sugar and cinnamon; sprinkle evenly over pie crust.

Bake at 425 degrees F for 8 to 11 minutes or until golden brown. Remove from cookie sheet. Cool completely.

MEANWHILE, TO MAKE THE CHOCOLATE GLAZE:
In small saucepan over low heat, melt chocolate chips and shortening, stirring frequently. Transfer to small bowl for dipping; cool slightly.

Dip 1 end of each stick and curved edge of each wedge in chocolate. Allow excess chocolate to drip off; place on waxed paper-covered wire rack.

Refrigerate until chocolate is set, about 15 minutes. Store flat in covered container.

Makes 32 wafers
From: Recipelink.com
Source: Recipe booklet: Cool and Easy, Pillsbury Classic Cookbooks #78, 1987