ICE CREAM SANDWICHES WITH COCOA COOKIES

1 1/2 cups all-purpose flour
1/8 teaspoon salt
1/2 teaspoon baking powder
2 tablespoons unsweetened cocoa powder
1/2 cup softened unsalted butter
1/2 cup superfine sugar
1 lightly beaten egg
2 pieces of parchment paper
Vanilla, chocolate or strawberry ice cream, or an exotic flavor such as white chocolate raspberry, slightly softened

Sift together flour, salt, baking powder and cocoa powder.

Cream butter and sugar with an electric mixer or food processor. Add the egg, then the dry ingredients just to blend.

Turn the dough out onto a piece of wax paper. Mix with clean hands until ingredients are incorporated. Flatten into a disk, wrap and refrigerate for about an hour.

Heat oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.

Roll out dough between lightly floured sheets of plastic wrap to about 1/4-inch thickness and cut with a 2-inch round cookie cutter. Place cookies on the prepared baking sheets and bake, one at a time, about 10 minutes, or until firm to the touch.

Cool cookies on the baking sheets about 10 minutes before transferring to racks to cool completely.

Working quickly and in small batches, sandwich 2 of the cookies with a small scoop of ice cream, pressing lightly. Place on a plate in the freezer and freeze until hard, at least 2 hours. The sandwiches can be wrapped individually or in food-grade zip-top storage bags.

Makes 16 servings
Source: The Essential Kitchen: Hours d'oeuvres by Vicki Liley