1 c. shortening
1 c. sugar
1/2 c. firmly packed brown sugar
2 eggs
1 3/4 c. all purpose flour
1/2 c. cocoa1 tsp. baking soda
1/2 tsp. salt
1 c. semi sweet chocolate mini-morsels
1 tsp. vanilla extract
1/2 gallon vanilla or chocolate-mint ice cream

Cream shortening; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.

Combine flour, cocoa, soda and salt; add to creamed mixture. Stir in mini- morsels and vanilla.

Shape dough into 1 1/2 inch balls and place on ungreased cookie sheets. Flatten each with palm of hand to a 2 1/2 inch circle, about 1/4 inch thick.

Bake at 375 degrees for 8 minutes or until done. Cool 1 minute on cookie sheets; then place on wire racks to cool completely. Remove ice cream from freezer 5 minutes before assembling the sandwiches. Place one large scoop (about 1/ cup) on bottom side of one cookie. Spread ice cream with spatula. Cover with another cookie; press sandwich together gently.

Serve immediately or store tightly covered in freezer until ready to serve. Yield about 20 sandwiches.