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.