Grasshopper Cookies

1/2 cup shortening 1/2 cup margarine or butter2 1/2 cups all-purpose flour1 cup sugar 1/2 cup unsweetened cocoa powder1 egg2 tablespoons milk1 teaspoon vanilla extract 1/2 teaspoon baking soda 1/4 teaspoon saltMint frosting 1/2 cup margarine or butter4 1/2-5 cups powdered sugar, sifted 1/2 cup crème de mentheIn a large bowl, beat shortening and 1/2 cup margarine or butter with electric mixer for 30 seconds. Add half the flour, all the sugar, cocoa powder, egg, milk, vanilla, baking soda and salt. Beat until thoroughly combined. Beat in remaining flour. Chill 4 to 24 hours.Heat oven to 375 degrees.Roll out dough to 1/8 inch thickness and cut with 1-inch circle cookie cutter. Place 2 inches apart on ungreased cookie sheet; pierce with fork. Bake 7-9 minutes or until tops look dry. Remove; cool on rack.For frosting: In a large bowl, beat margarine or butter with mixer 30 seconds or until softened. Gradually beat in 4 cups of powdered sugar. Add crème de menthe and beat until smooth. Gradually add remaining 1/2 to 1 cup powdered sugar until frosting is proper spreading consistency.Frost bottoms of 1/2 the cookies with 1 to 2 teaspoons frosting. Top with remaining cookies.Makes about 75 cookies.Nutrition values per serving: 93 calories, 4 g fat (1 g saturated), 13 g carbohydrates, .3 g fiber, 13 g protein, 2 mg cholesterol, 46 mg sodium.