Mint Chocolate Sandwich Cookies

Chocolate Sandwich Cookies: Line 2 rimless baking sheets with parchment paper or grease; set aside.

In bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, cocoa and salt until blended. Add all at once to butter mixture; stir until blended. Divide in half; shape into discs. Wrap and refrigerate until firm, about 1 hour.

Between parchment or waxed paper, roll out 1 disc at a time to scant 1/4-inch (5 mm) thickness. Using floured 3-inch (8 cm) fluted edge cutter or other shape, cut out shapes. Arrange, 1 inch (2.5 cm) apart, on prepared pans. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until slightly puffed, about 10 minutes.

Let cookies cool on pans for 3 minutes. Transfer to racks; let cool completely. (Make-ahead: Layer between waxed paper in airtight container; store at room temperature for up to 5 days or freeze for up to 2 weeks.)

Cut ice cream lengthwise into 6 scant 1-inch (2.5 cm) wide slices. Using same fluted cutter, cut out 12 shapes. Place ice cream shapes on bottoms of half of the cookies. Top with remaining cookies, pressing gently to spread ice cream to edge. Wrap individually in plastic wrap; freeze in airtight container until firm, about 4 hours. (Make-ahead: Freeze for up to 2 days.)

Source : Canadian Living Magazine: June 2004