Title: Chocolate maple leaves
 Categories: New, Text, Import
      Yield: 1 Servings
 
      1 c  Unsalted butter, at room
           -temperature
      1 c  Sugar
      2 lg Eggs
      1 ts Pure vanilla extract
  2 1/2 c  Unbleached flour
      1 c  Cocoa
      1 ts Baking powder
    1/2    Teaspoo salt
 
  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.