 | | Directions |
- In a mixer bowl, cream the butter and sugar.
- Add the egg, milk, and vanilla. Mix well.
- Combine the flour, cocoa, baking powder and salt in a medium bowl. Gradually add this the the creamed mixture, just until blended.
- Divide the dough in half, wrap each in plastic wrap and refrigerate for 1 hour or until firm.
- On a lightly floured surface, roll out dough to 1/8-1/4 inch thickness.
- Cut with desired shamrock cookie cutters.
- Place two inches apart on a parchment paper lined cookie sheet or silpat lined sheet.
- Prick each cookie with a fork if desired.
- Bake at 350° for 10 minutes or until set.
- Cool for 2 minutes before removing from the cookie sheet, then remove to a wire rack to cool completely.
- Spread 1/4 to 1/3 cup of ice cream over bottoms of 6 cookies.
- Top with remaining 6 cookies.
- Wrap individually in plastic wrap and freeze.
- May be frozen for up to 2 months.
- This recipe can easily be doubled.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Container: mixing bowl, mixer
Servings: 6
|  | | Ingredients | | - | | 6 tablespoons butter - unsalted, softened |
| - | | 3/4 cup sugar |
| - | | 1 egg |
| - | | 1 1/2 teaspoons milk |
| - | | 3/4 teaspoon vanilla extract |
| - | | 1 1/3 cups all purpose flour |
| - | | 1/4 cup powdered baking cocoa |
| - | | 1 1/4 teaspoons baking powder |
| - | | 1/4 teaspoon salt |
| - | | 2 cups mint chocolate chip ice cream - softened |
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