Chocolate and mint area  lively combination. The little caffeine kick from the cocoa, and the tingly chill from the mint give me the boost I need to make it through the last few days of winter.  Add a touch of green to the frosting, and you'll be reminded of those little mint sprigs waiting for you in your garden, beneath the frosty cold of the season about to pass.  Never mind that ground hog, these cookies say that spring is just around the corner.  

Mint Chocolate Sandwich Cookies
Yield: Makes 12 sandwich cookies
1/2 cup (4 ounces) non-hydrogenated vegan margarine (recommended: Earth Balance)
3/4 cup (5.5 ounces) evaporated cane sugar
2/3 cup (4.9 ounces) brown sugar, lightly packed
1 teaspoon peppermint extract
1/4 cup soymilk
1/3 cup oil
2 cups (10 ounces) all-purpose flour
1/2 cup (2.1 ounces) cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Mint Frosting, recipe to follow
1. Preheat the oven to 350° F.
2. Line two baking sheets with parchment.
3. In the bowl of a stand mixer, cream together the margarine, sugars and peppermint extract with a paddle attachment until light and fluffy, about 2 to 3 minutes.
4. In a separate bowl, whisk together the soymilk and oil. Slowly add soymilk mixture to the sugar and mix to combine.
5. In a separate bowl, combine the flour, cocoa, baking powder, baking soda and salt. Add the dry ingredients to the wet and mix until a dough forms.
6. Scoop the dough onto the baking sheets with a spring-loaded ice cream scoop (#20 scoop is 4 ounces). Leave 2 to 3 inches between each cookie and gently pat down with your fingertips.
7. Bake for 11 to 15 minutes or until tops of cookies begin to crack.
Mint Frosting
1 cup plus 2 tablespoons non hydrogenated vegetable shortening (recommended: Earth Balance)
1/4 cup plus 2 tablespoons non-hydrogenated vegan margarine (recommended: Earth Balance)
4 1/2 cups 10x powdered sugar
1 1/2 teaspoons vanilla
1 1/2 teaspoons mint extract
2 to 4 tablespoons soymilk, as needed
1-2 drops of green food coloring, optional