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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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