This is an old thread, but the information was valuable to me, so I wanted to give my thanks and add my experiences.
Yesterday I threw a Neapolitan ice cream themed April Fool's day party (soon to debut on the TomKat blog). Everything on the dessert table looked like ice cream...but wasn't. Meringue soft serve ice cream cones, cake balls with miniature ice cream cones made of krumkake made to look like Drumsticks ice cream treats, and of course, cookies that look like scoops of ice cream.
After some experimentation, I found that the version I liked best was the NFSC recipe. I made them with a little extra flour (or cocoa powder for the chocolate) to create a really stiff dough, scooped them out, making sure to overfill the scoop a bit to get that nice lip on the bottom, and then froze the cookies. Once completely frozen, I baked them--just plopped the frozen cookies on the cookie sheet. That's what I do with normal cut out cookies to be sure they don't spread, and it worked gorgeously with these as well, even though they're substantially thicker than regular cutouts. Can't beat that all-butter flavor!
Thanks, everyone, for all the experimentation and advice in this thread. You made it possible!