Minty Ice Cream Shamrocks

• 6 tablespoons butter, softened
• 3/4 cup sugar
• 1 large egg
• 1-1/2 teaspoons whole 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

1. 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 and refrigerate for 1 hour or until firm.
2. 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
3. . Prick with a fork if desired.
4. Bake at 350u0b0 for 7-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely.
5. Spread 1/4 to 1/3 cup ice cream over the bottom of six cookies; top with remaining cookies. Wrap individually in plastic; freeze. May be frozen for up to 2 months.

butter, sugar, egg, milk, vanilla, flour, baking cocoa, baking powder, salt, mint chocolate chip ice cream

Taken from www.tasteofhome.com/recipes/minty-ice-cream-shamrocks/ (may not work)