Ingredients Jump to Instructions ↓

  1. 6 tablespoons butter - unsalted, softened -

  2. 3/4 cup sugar -

  3. 1 egg -

  4. 1 1/2 teaspoons milk -

  5. 3/4 teaspoon vanilla extract -

  6. 1 1/3 cups all purpose flour -

  7. 1/4 cup powdered baking cocoa -

  8. 1 1/4 teaspoons baking powder -

  9. 1/4 teaspoon salt -

  10. 2 cups mint chocolate chip ice cream - softened

Instructions Jump to Ingredients ↑

  1. In a mixer bowl, cream the butter and sugar. Add the egg, milk, and vanilla. Mix well. Combine the flour, cocoa, baking powder and salt in a medium bowl. Gradually add this the the creamed mixture, just until blended. Divide the dough in half, wrap each in plastic wrap and refrigerate for 1 hour or until firm. On a lightly floured surface, roll out dough to 1/8-1/4 inch thickness. Cut with desired shamrock cookie cutters. Place two inches apart on a parchment paper lined cookie sheet or silpat lined sheet. Prick each cookie with a fork if desired. Bake at 350° for 10 minutes or until set. Cool for 2 minutes before removing from the cookie sheet, then remove to a wire rack to cool completely. Spread 1/4 to 1/3 cup of ice cream over bottoms of 6 cookies. Top with remaining 6 cookies. Wrap individually in plastic wrap and freeze. May be frozen for up to 2 months. This recipe can easily be doubled.


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