Refreshing mint filling sandwiched between two chocolate cookies definitely makes for some tasty nibbling.

Ingredients: (Yield: 5 dozen)

• ¾ cup butter, softened
• 1 cup sugar
• 1 egg
• ½ teaspoon vanilla extract
• 2 cups all-purpose flour
• ¾ cup baking cocoa
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup 2% milk

For the filling:

• 3 tablespoons butter, softened
• 1½ cups confectioners’ sugar
• 1 tablespoon 2% milk
• ¼ teaspoon peppermint extract
• 2 to 3 drops green food coloring, optional

Method:

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture alternately with milk, beating well after each addition.

Shape into two 10½-inch rolls; wrap each in plastic wrap. Refrigerate overnight.

Unwrap dough and cut into 1/8-inch slices. Place 2 inch apart on lightly greased baking sheets. Bake at 325° for 9-11 minutes or until edges are set. Remove to wire racks to cool.

Combine filling ingredients; beat until smooth. Add food coloring if desired. Spread on the bottom of half of the cookies; top with remaining cookies.