Title: Capitale Espresso Bar (Wash)
Categories: Dessert, Restaurant
Yield: 11 Servings

1 1/2 c All-purpose flour
4 ts Cardamom; ground
1/2 ts Salt
1/2 ts Baking powder
1 c Unsalted butter; melted
1 c Brown sugar
1 c Granulated sugar
2 Eggs
3 c Quick cooking oats
1 1/2 qt Coffee ice cream

Preheat oven to 350.

Coat 2 baking sheets with a nonstick cooking spray. On a sheet of waxed
paper, sift together the flour, cardamom, salt and baking soda. Set aside.

Process together butter, brown sugar and 1/2 cup of the granulated sugar.
Beat in the eggs, one at a time. Add flour mixture and process. Slowly add
oats, mixing well. Put the remaining granulated sugar in a bowl.

Scoop up 2 tablespoons of the dough, roll into a ball, then into the
remaining sugar. Place on a cookie sheet about 2 inches apart. Flatten to
about 3 inches in diameter. Bake 12 to 14 minutes. Transfer to a cooling
rack.

For each bar place a 1/2 cup scoop of ice cream between 2 cookies, bottom
inward. Press together so the ice cream spreads to the edge.

Wrap in plastic wrap and place in freezer until ready to serve.

Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon,
1997. ISBN:0-9609950-2-1

Typed and MC_Busted for you by Brenda Adams

Recipe by: Levee Street Rest, Hoquiam, Wash.