Instructions:

Peanut Butter Ice Cream Triangles

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup (packed) brown sugar
1/2 cup creamy peanut butter
1 egg
1 teaspoon vanilla extract
2 1/2 to 3 cups vanilla or chocolate ice cream, softened

Preheat oven to 350 degrees F. Grease two cookie sheets.

Combine flour, baking powder, baking soda and salt in small bowl; set aside.

Beat butter, granulated sugar and brown sugar in large bowl of electric mixer at medium speed until light and fluffy. Beat in peanut butter, egg and vanilla until well-blended. Gradually beat in flour mixture on low speed until blended.

Divide dough in half. Roll each piece of dough between 2 sheets of waxed paper or plastic wrap into a 10x10-inch square, about 1/8-inch thick. Remove top sheet of waxed paper; invert dough onto prepared cookie sheet. Remove second sheet of waxed paper. Score dough into four 4-inch squares. Score each square diagonally into two triangles. Do   not cut completely through dough. Repeat with remaining dough. Combine excess scraps of dough; roll out and score into additional triangles. Pierce each triangle with fork. Bake 12-13 minutes, or until cookies are set and edges are golden. Cool cookies 2 minutes on cookie sheets. Cut through score marks with knife; leave cookies in place to cool completely on cookie sheets.

Place half the cookies on a flat surface. Spread 1/4 cup-1/3 cup softened ice cream on flat side of each cookie; top with remaining cookies. Wrap in plastic wrap and freeze 1 hour or up to 2 days.

Makes about 10 ice cream sandwiches.