2 c. sugar
1 c. unsweetened cocoa
1 c. butter, softened
1 c. buttermilk or sour milk
1 c. water
2 eggs
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
4 c. flour

FROSTING:

4 c. powdered sugar
1 c. butter
1 tsp. salt
2 tbsp. milk
2 tsp. vanilla
1/2 tsp. mint extract
1/2 c. crushed peppermint candy

Oven 400 degrees. In large mixer bowl, combine sugar, cocoa, butter, buttermilk, water, eggs, baking soda, baking powder, salt and vanilla. Beat at low speed, scraping bowl often until well mixed, 1-2 minutes. Stir in flour until well mixed, 3-4 minutes.

Drop by rounded teaspoonfuls 2 inches apart on greased sheets. Bake 7-9 minutes or until top of cookie springs back when touched lightly in center. Remove immediately; cool completely.

Frosting: In small mixer bowl, combine powdered sugar, butter, salt, milk, vanilla and mint extract. Beat at medium speed, scraping bowl often until light and fluffy, 2-3 minutes. Spread 1/2 tablespoon of frosting on each cookie. Sprinkle with candy. Makes 8 dozen.