Instructions: 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.

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