1/4 cup + 1 1/2 tsp vegetable shortening, divided
1/2 cup sugar
1/4 cup unsweetened cocoa powder
3 tbsp milk
1 tsp vanilla extract
1 tsp mint extract, divided
1/4 tsp baking soda
2/3 cup all-purpose flour
6 oz white-chocolate squares
Preheat oven to 375 degrees.
In a large mixer bowl, beat together the 1/4 cup shortening, sugar, cocoa, milk, vanilla extract, and 1/2 teaspoon of the mint extract at medium speed until combined. Add the baking soda and as much of the flour as you can. Stir in the remaining flour by hand until completely combined.
Shape cookie dough into a ball then divided dough in half.
On a lightly floured surface, roll each half - one at a time - to 1/16 of an inch thick. Cut out with 2-inch size cookie cutters. Place on ungreased baking sheets and bake 4 to 5 minutes or until the edges are firm. Cool on the cookie sheets for 1 minute then transfer to wire racks to cool completely.
Melt the white chocolate and the 1 1/2 teaspoons of shortening in the top of a double boiler over low heat, stirring often. Remove from the heat. Stir in the remaining mint extract and cool slightly.
Transfer white chocolate mixture to a small heavy-duty plastic storage bag and snip 1/4-inch corner off the bag. Working quickly, pipe about 1 teaspoon of the mixture on top of half the cookies. Top with the other half of the cookies. Using remaining white chocolate to decorate tops of cookies, if desired.
Yield: 15 sandwich cookies
Per cookie: 155 calories, 7.5 g total fat (4 g saturated), 0 mg cholesterol, 39 mg sodium, 20 g carbs, 1 g protein, 7 mg calcium, 1 g fiber