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1
Preheat oven to 350F.
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2
Combine first 6 ingredients in processor and blend.
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3
Add butter and vanilla.
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4
Process until mixture resembles fine meal and begins to stick together, using on/off turns.
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5
Add walnuts and process until finely chopped.
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6
Mix in chocolate.
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7
Transfer mixture to sheet of waxed paper.
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8
Press together.
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9
Top with another sheet of waxed paper.
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10
Roll out 1/4 inch thick.
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11
Cut out cookies using 2 1/2-inch round cookie cutter.
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12
Transfer to ungreased cookie sheet.
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13
Gather scraps, reroll and cut additional cookies.
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14
Sprinkle cookies with sugar.
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15
Bake until just beginning to color, about 22 minutes.
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16
Cool on cookie sheet on rack 5 minutes.
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17
Carefully transfer cookies to rack and cool.
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18
(Can be prepared 3 days ahead.
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19
Store in airtight container.)
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20
Soften ice cream slightly in refrigerator.
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21
Turn 8 cookies over and gently spread 1/4 cup ice cream atop each.
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22
Top with 8 cookies, sugared side up.
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23
Freeze until firm.
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24
Melt 3 ounces semisweet chocolate in top of double boiler over simmering water, stirring until smooth.
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25
Dip fork in chocolate and drizzle in free-form lines over top of sandwiches.
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26
Freeze until chocolate design is firm.
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27
(Can be prepared up to 3 days ahead.
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28
Cover and freeze.)
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29
Soften slightly in refrigerator before serving if frozen very solid.
