1-1/2 to 2 cups mint chocolate chip ice cream, softened
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 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.