Chocolate Grasshopper Cookies

Dough:
1/2 cup shortening
1/2 cup butter
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
6 dried grasshoppers, crushed
1 cup sugar
1 egg
2 Tbsp milk
1 tsp vanilla
1/2 tsp baking soda
1/4 tsp salt

Filling:
1/4 cup butter
2 1/2 to 3 cups sifted powdered sugar
1/4 cup milk
1/4 tsp peppermint extract
a few drops green food coloring

1. In a mixing bowl beat shortening and butter with an electric mixer on medium till softened.
2. Add about half of the flour and the rest of the dough ingredients (minus the grasshoppers, that was just a joke) to the shortening mixture. Beat till thoroughly combined, scraping sides of bowl occasionally. Then stir in the remaining flour.
3. Shape dough into two 10-inch rolls. Wrap in waxed paper. Chill for 4 to 24 hours.
4. Cut dough into 1/8 inch-thick slices (good luck!). Place 2 inches apart on an ungreased cookie sheet. Bake in a 375` oven for 7 to 9 minutes or till tops look dry. Remove cookies; cool on wire rack.
5. In a large mixing bowl beat butter with an electric mixer on medium till softened. Gradually beat in 2 cups of the powdered sugar. Beat in milk, peppermint extract, and food coloring till smooth. Then gradually beat in enough of the remaining powdered sugar to make frosting of spreading consistency.
6. To assemble, frost bottoms of half the cookies with 1 to 2 teaspoons filling. Then top each with the remaining unfrosted cookies, bottom side down. Makes about 60 (if you sliced the dough thin enough).