Friday, April 23, 2010


1/2 cup granulated sugar
3 tbsp canola oil
1 egg
1 cup all-purpose flour
1/4 cup baking cocoa
1/2 tsp baking soda
1/4 tsp salt
4 tbsp milk, divided
2 tbsp butter, softened
1 1/3 cups powdered sugar
1/8 tsp mint extract
4 drops green food coloring

Preheat oven to 425 degrees. Spray baking sheets with nonstick cooking spray.

In a mixing bowl, beat the granulated sugar and oil until crumbly. Add the egg and beat for one minute. In a small bowl combine the flour, baking cocoa, baking soda, and salt until well blended. Gradually add the flour mixture into the sugar mixture. Add half of the milk and mix well. Lightly flour your hands and roll the dough into 36 even balls.

Place the dough balls 2-inches apart on the prepared baking sheets; flatten slightly with the bottom of a glass that has been coated with nonstick cooking spray. Bake in the 425 degree oven for 5 to 6 minutes or until the edges are set and the tops are cracked. Cool for 2 minutes before removing to wire racks to cool completely.

In a mixing bowl, combine the butter and powdered sugar until crumbly. Beat in extract, food coloring and the last half of the milk. Spread on the bottom half of half of the cookies. Top with the remaining half of the cookies.

Yield: 1 1/2 dozen cookies


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