This was totally fun to do. I used the Betty Crocker gluten free cookie mix and raspberry sherbet. Mmmmm Good. These are easy to put together. Follow the instructions on the cookie mix. These cookies take a bit of elbow power. The dough is thick and hard to mix at first and is pretty dry. Bake the cookies at 325 degrees. If you have non stick cookie sheets I'd say you should still spray them with non stick spray. I didn't and they stuck a bit. Allow the cookies to cool. Take the sherbet out of the freezer and let soften so you can spread it on the cookies. When softened spread sherbet on one cookie and top with another cookie. Put them back in the freezer for 30 - 45 minutes so they can set. Serve and ENJOY!
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