Mint Chip Ice Cream Sandwiches

• 3-1/2 Tablespoons Unsalted Butter, Softened
• 3 Tablespoons Shortening
• 1/2 cups Plus 1 Tablespoon Sugar
• 1 whole Egg Yolk (from 1 Large Egg) Save White For Another Use
• 1/2 teaspoons Vanilla
• 1/2 cups Flour
• 1/4 cups Cocoa Powder
• 1/4 teaspoons Plus 1/8 Teaspoon Baking Powder
• 1/4 teaspoons Instant Espresso Powder
• 1/8 teaspoons Salt
• 1 pint Your Favorite Brand Of Mint Chip Ice Cream

1. Preheat the oven to 375F.
2. In a medium bowl, cream together the butter, shortening and sugar. Once fluffy, add the egg yolk and vanilla and beat to combine. Set aside.
3. In a small bowl, combine all remaining ingredients (except the ice cream, duh), whisking well. Sprinkle about 1/2 of the mixture over the butter and sugar mixture, beat until combined, then sprinkle in the rest. Beat until just combined-do not overmix.
4. Scoop your cookies and roll them into balls in your hands. Use 2 teaspoons of dough for small cookies or 1 heaping tablespoon of dough for larger cookies. Place them evenly on a baking sheet lined with parchment paper (or a silicone mat) and bake for 9-12 minutes, depending on size of cookie. They are done when they start to crack on top. Remove them from the oven and let them cool on sheet for 1 minute before moving cookies to a wire rack to cool completely.
5. When ready to serve, place 1 large scoop of ice cream on the bottom of 1 cookie and top with another cookie. If there are leftovers, wrap the sandwiches in plastic wrap and freeze them. Let them thaw for a few minutes before eating.

unsalted butter, shortening, sugar, egg, vanilla, flour, ubc, ubc, ubc, salt, favorite

Taken from tastykitchen.com/recipes/desserts/mint-chip-ice-cream-sandwiches/ (may not work)