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Assorted HERSHEY'S, REESE'S or HEATH baking pieces, crushed peppermints or other small candies
1. Beat shortening, sugar, egg and vanilla in large bowl until well blended. Stir together flour, cocoa, baking soda and salt; add alternately with milk to sugar mixture, beating until well blended. Cover; refrigerate about 1 hour.
2. Heat oven to 375°F. Drop batter by heaping tablespoons onto ungreased cookie sheet. With palm of hand or bottom of glass, flatten each cookie into 2-3/4 inch circle, about 1/4 inch thick. Bake 8 to 10 minutes or until almost set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.
3. Place scoop of ice cream on flat side of 1 cookie; spread evenly with spatula. Top with another cookie, pressing together lightly; repeat with remaining cookies. Roll ice cream edges in chopped baking pieces or candies, if desired. Wrap individually in foil; freeze until firm. About twelve 4-inch ice cream sandwiches.
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