FROSTY SHERBET SANDWICHES 1 bag (10 ounces) white baking chips (1 2/3 cups) 1/2 cup butter or margarine 1 1/4 cups all-purpose flour 3/4 cup sugar 1 teaspoon vanilla 1/4 teaspoon salt 3 eggs 1/2 cup chopped nuts or flaked coconut, if desired 1 quart any flavor sherbet or combination of flavors to make 1 quart Heat oven to 350°F. Line jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with aluminum foil; grease and flour.

Heat baking chips and butter in heavy 3-quart saucepan over low heat, stirring frequently, just until melted (mixture may appear curdled). Remove from heat; cool. Stir in flour, sugar, vanilla, salt and eggs. Stir in nuts. Spread batter in pan.
Bake 18 to 20 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool completely. Remove from pan, using foil to lift. For squares, cut into 6 rows by 4 rows.

Top 1 square with scoop of sherbet; top with another square and press lightly. Store covered in freezer. Let frozen sandwiches stand at room temperature 10 minutes before serving.

Makes 12 sandwiches.

1 Sandwich: Calories: 410 (Cal. from fat: 160), Fat: 18g (Saturated: 11g), Cholesterol: 80mg, Sodium: 170mg, Carbohydrate: 57g, Protein: 5g.

[Gold Medal - Desserts for Spring]