Minty Ice Cream Shamrocks

[rtebalt]

6 tablespoons butter, 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 baking cocoa
1-1/4 teaspoons baking powder
1/4 teaspoon salt
1-1/2 to 2 cups mint chocolate chip ice cream, softened
Directions:
In a small mixing 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 wrap and refrigerate for 1 hour or until firm.
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 at 350° for 7-10 minutes or until set. 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.

Wrap individually in plastic wrap; freeze. May be frozen for up to 2 months. Yield: 6 servings.

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