Snickerdoodle & Peach Frozen Yogurt Sandwiches

Place peaches, yogurt, honey, brandy, and vinegar in a food processor or blender; process until smooth and combined. Chill mixture for at least 4 hours in the refrigerator before pouring into frozen cylinder of ice cream maker; freeze according to manufacturer’s instructions. (Makes about 1 quart.) Spoon mixture into a freezer-safe container and place in the freezer overnight.

Preheat oven to 400°F, with one rack in top third and one rack in bottom third of oven. Line two baking sheets with silicone mats or parchment paper.

Sift together flour, cream of tartar, baking soda, and salt into a medium bowl. Beat butter and sugar in a large mixer bowl until light and fluffy, about 2 minutes. Add eggs and vanilla, beating to combine. Add the flour mixture, and mix just until incorporated.

Combine sugar and the ground cinnamon (for the cinnamon sugar) in a small bowl. Form 4 dozen 1 1/4″ balls of dough, and roll in cinnamon sugar. Place about 2 inches apart on the baking sheets, and bake, rotating sheets after 5 minutes, until the cookies are set in the center and begin to crack, about 9 minutes. Cool for 2 minutes on baking sheets, then transfer to a wire rack to cool completely.

To assemble sandwiches, let yogurt stand at room temperature for 20 minutes. Place a small scoop (about 2 tablespoons) yogurt onto 24 cookies and sandwich with remaining cookies. Wrap each sandwich in plastic wrap; freeze 2 hours or until firm. Let stand at room temperature 5 minutes before serving. Store leftovers in the freezer in an airtight container up to 1 week.

Snickerdoodle recipe adapted from Martha Stewart via Smitten Kitchen.