Recipe - Chocolate Mint Cookies

1 One half cup Mint Chocolate Chips; *
1 cup Flour; Unbleached
Three fourths teaspoon Baking Powder
One fourth teaspoon Baking Soda
One fourth teaspoon Salt
One fourth cup Butter; Softened
6 tablespoon Sugar
One half teaspoon Vanilla Extract
1 Egg; Large

GLAZE
1 cup Mint Chocolate Chips; *
One fourth cup Vegetable Shortening
3 tablespoon Corn Syrup
2 One fourth teaspoon ;Water

* This should be 1 10oz bag Of Nestles Toll House Mint Chocolate chips;
divided into 1 cup and One half cup.
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COOKIES: Melt over hot (not boiling) water, One half cup mint chocolate chips;
stir until smooth. Set aside. In a small bowl, combine the flour, baking
powder, baking soda, and salt; set aside. In a large bowl, combine butter,
sugar and vanilla extract; beat until creamy. Beat in egg; blend in melted
chips. Gradually beat in the flour mixture. Shape dough into a ball and
wrap in waxed paper. Chill about 1 hour. Preheat oven to 350 degrees F. On
a lightly floured board, roll dough to 1/16inch thickness. Cut with a
2inch cookie cutter. Reroll remaining dough and cut out cookies again.
Place on ungreased cookie sheets. Bake at 350 degrees F. for 8 to 10
minutes. Cool completely on wire racks. GLAZE: Combine over hot (not
boiling)water the remaining mint chocolate chips, vegetable shortening,
corn syrup, and water; stir until morsels are melted and mixture is smooth.
Remove from heat but keep mixture over hot water. Dip One half of each cookie
into glaze; shake off any excess glaze. Place cookies on waxed paper line
cookie sheets. Chill until glaze sets (about 10 minutes). Keep
refrigerated until ready to use.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini