Judging from a search on the Internet for World Peace cookies, it seems everyone in the world has made them. All I looked at were beautiful, well-shaped cookies; not one a crumbly mess like mine were. I followed the recipe step-by-step, but at the end, I kept looking back at it wondering if there was something I missed-like an egg, anything to add a little moisture. Even after refrigerating the dough logs overnight, they still were crumbly. I managed about 6 cookies before I gave up! The remaining dough was pressed into two small tart pans and a heart-shaped cake pan. Verdict-There would be no World Peace if I were in charge of these cookies! Sorry everyone! I was impressed with the dough using it for a tart crust, but I would omit the chocolate chunks. Initially, I planned to make ice cream sandwiches with the cookies. With some caramel sauce I had in the refrigerator, I made a Caramel Vanilla Bean ice cream, but with the crumbly cookie dough and the too-soft ice cream; I only managed a few sandwiches before everything went South. The cookie tart crust worked much better. Jessica, our host this week, made some lovely World Peace cookies, so check her blog and all the other TWD bakers for some lovely, uncrumbly World Peace cookies. Caramel Vanilla Bean Ice Cream1/3 cup sugar4 large egg yolkspinch salt1 1/2 cup half and half1 cup heavy cream1 tablespoon vanilla bean paste1 cup prepared caramel sauce,plus extra for drizzling over ice cream Whisk together sugar, egg yolks and salt in a medium bowl until blended. Combine half and half and heavy cream in a medium heavy saucepan over medium high heat. Heat until small bubbles form around edge of pan. Remove pan from heat. Temper the egg yolks by adding a ladle of hot cream mixture to the eggs, mixing well. Add another ladle, mixing well, then add all of egg mixture to the cream. Return the saucepan to the stove. Over medium-low heat, stir the mixture constantly until the mixture coats the back of a spoon, about 5 minutes. Do not boil. Strain custard into a large bowl over a larger bowl of ice. When strained, add vanilla bean paste and caramel sauce, mixing well. When cool,remove from ice bath and refrigerate mixture for several hours until cold. Process in an ice cream maker according to manufacturer’s direction. Pack the ice cream in a freezer-proof container and freeze until ready to serve. If the ice cream is frozen solid, place in refrigerator for about 20 minutes to soften slightly. Makes about 1 1/2 pints.