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Minty Ice Cream Shamrocks
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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; 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
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |