INGREDIENTS

INSTRUCTIONS

In a mixing bowl, beat the butter and sugar together on mediumhigh speed
until light and fluffy. Beat in the eggs, one at a time, beating well after
each addition. Add the vanilla extract. In a medium bowl, combine the
flour, cocoa, baking powder and salt. Sift the flour mixture onto the
butter mixture. Beat on low speed until combined. Divide the dough into 4
equal portions, flatten into disks, wrap in plastic and chill at least one
hour. Preheat oven to 350 degrees. Line 2 cookie sheets with parchment. On
a lightly floured work surface, roll out the dough to 1/4-inch. Using a
maple leaf cookie cutter, cut out the dough and transfer to the cookie
sheets. Gather up the dough scraps, reroll and cut out more cookies. Bake
until the cookies are crisp but not darkened, about 8 minutes. Transfer the
cookies to racks and cool completely. To assemble ice cream sandwiches:
Remove ice cream from the freezer and let it soften until it can be spread
easily. Scoop onto the flat side of one cookie, leaving 1/4" border. Top
with another cookie; press gently to spread the ice cream to the edge. Wrap
well in plastic wrap and freeze until firm, about 2 hours.
Posted to MC-Recipe Digest V1 #329
Recipe by: TVFN:CHEF DU JOUR DONATA MAGGIPINTO SHOW #DJ9320
From: "Ed Bauman" <BIRCHCREEK@msn.com>
Date: Thu, 5 Dec 96 19:55:29 UT

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