Serves: 30
Total Calories: 83
Turn on the oven to 375°. Lightly grease two cookie sheets with shortening. In a medium bowl, stir together flour, cocoa powder, baking powder, baking soda and salt with a wooden spoon set aside.
In a small mixer bowl with the mixer at medium speed, beat butter or margarine until creamy. Add sugar and beat for 2 minutes or until fluffy, stopping mixer to scrape sides of bowl a few times.
Add sour cream, egg and vanilla. Beat at medium speed for 1 minute (mixture will not look smooth), stopping mixer to scrape sides of bowl once or twice. Add flour mixture. Beat at low speed for 1 minute or until smooth. Drop 1 rounded tablespoonful of dough at a time onto cookie sheets, about 2 inches apart.
Lightly press 3 or 4 cherry pieces into the top of each cookie. Bake for 15 to 18 minutes or until the bottoms are brown. You can lift the edges with a pancake turner to see if the bottoms are brown. With the pancake turner, carefully lift the cookies off the cookie sheets and onto wire racks to cool completely.
Spoon about 1/3 cup ice cream onto the bottom side of one cooled cookie. Carefully press another cookie on top, cherry-side up. Wrap the finished pie in foil and place in the freezer for at least 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.
This Calico Corky's Marvelous Mud Pies recipe is from the Cookie Cookbook Cookbook. Download this Cookbook today.
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