Ingredients
6 tablespoons butter, softened3/4 cup sugar1 large egg1-1/2 teaspoons whole milk3/4 teaspoon vanilla extract1-1/3 cups all-purpose flour1/4 cup baking cocoa1-1/4 teaspoons baking powder1/4 teaspoon salt1-1/2 to 2 cups mint chocolate chip ice cream, softened
Preparation
In a small bowl, cream butter and sugar. Add egg, milk and vanilla; mix well. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture just until blended. Divide dough into two portions; flatten. Wrap in plastic and refrigerate for 1 hour or until firm.
Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/8- to 1/4-in. thickness. Cut with a floured 3-in. shamrock cookie cutter. Place 2 in. apart on parchment paper-lined baking sheets. Prick with a fork if desired.
Bake until set, 7-10 minutes. Cool for 2 minutes before removing from pans to wire racks to cool completely.
Spread 1/4 to 1/3 cup ice cream over the bottom of six cookies; top with remaining cookies. Arrange in a freezer container; freeze overnight. May be frozen for up to 2 months.
