1 Devil's Food cake mix
2 eggs
3/4 cup shortening (I use 1/2 shortening and 1/2 coconut oil and it still turns out)
Combine and roll into balls, flatten slightly, bake at 350 degrees for 8 minutes.
Frosting is the Wilton Class Buttercream Icing:
1/2 cup vegetable shortening
1/2 cup butter, softened
1 tsp. clear vanilla extract
4 cups sifted confectioners' sugar
2 TBS. milk
In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
Gradually add milk; beat at medium speed until light and fluffy.
Add meringue powder so the frosting stiffens up.
Take part of icing and add mint extract and green food coloring.
Add cocoa powder and more water to the rest of the icing until it tastes good and is spreadable.
Frost the cooled cookies with the mint icing, let dry (meringue powder helps with this) then frost with chocolate icing.
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