*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
In a large bowl, beat together shortening, butter or margarine and sugar until light and fluffy. Add egg and peppermint extract; beat well.
Sift together flour, baking powder and salt; add to shortening mixture alternating with milk and mix well. Stir in oats; add in just enough food coloring to make a pink dough. Cover and chill for 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Roll out dough on a lightly floured board; cut out cookies with a floured 2 inch cookie cutter. Place on a lightly greased cookie sheet.
Bake in preheated oven for about 6 minutes. Remove cookies from sheet to cool.
Frost half of the cookies with frosting; top with remaining cookies, sandwich style.