Printable | Taste of Home

Minty Ice Cream Shamrocks

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

In a small mixing bowl, cream butter and sugar. Add egg, milk and
vanilla; mix well. Combine the flour, cocoa, baking powder and salt;

Printed from tasteofhome.com Nov 19, 2008

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Minty Ice Cream Shamrocks cont.

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.