1/2 c. sugar
3 tbsp. canola oil
1 egg
1 c. all-purpose flour
1/4 c. baking cocoa
1/2 tsp. baking soda
1/4 tsp. salt
4 tbsp. fat-free milk, divided
2 tbsp. butter or stick butter, softened
1 1/3 c. confectioners sugar
1/8 tsp. mint extract
4 drops green food coloring (optional)

In a bowl, beat sugar and oil until crumbly. Add egg; beat for 1 minute. Combine flour, cocoa, baking soda and salt. Gradually beat into sugar mixture. Add 2 tablespoons milk; mix well. With lightly floured hands, roll dough into 36 balls.

Place 2-inches apart on baking sheets coated with nonstick cooking spray. Flatten slightly with a glass coated with cooking spray.

Bake at 425°F for 5 to 6 minutes or until edges are set and tops are cracked. Cool for 2 minutes before removing to wire racks to cool.

In a mixing bowl, combine butter and confectioners sugar until crumbly. Beat in extract, food coloring (if desired), and remaining milk. Spread on the bottom or half of the cookies; top with remaining cookies.

Yield: 1 1/2 done.