Ice Cream Mud Pies

Directions

Preheat oven to 375 degrees. Lightly grease two cookie sheets with shortening. In a bowl, stir together the flour, cocoa powder, baking powder, baking soda and salt with a wooden spoon; set aside. In a mixer bowl on medium speed, beat the butter until creamy. Add the sugar and beat for about 2 minutes or until fluffy, stopping the mixer to scrape the sides of a bowl a few times. Add the sour cream, egg and vanilla. Beat on medium speed for about 1 minutes (the mixture will not look smooth) stopping the mixer to scrape the sides of the bowl once or twice. Add the flour mixture. Beat on low speed for about 1 minutes or until smooth. Drop 1 rounded tablespoon of dough at a time onto the prepared cookie sheet, about 2 inches apart. Lightly press 3 or 4 cherry pices into the top of each cookie. Bake for about 15-18 minutes or until the bottoms are brown. with the spatula, carefully lift the cookies off of the cookie sheets and onto a wire rack to cool completely. Spoon about 1/3 cup of the ice cream onto the bottom side of one cooled cookie. Carefully press another cookie onto the top, cherry-side up. Wrap the finished pie in foil and place in the freezer for about 3 hours before serving. Continue making as many mud pies as you wish. These can be eaten straight from the freezer. Store any remaining cookies in a tightly covered container.