Title: Chocolate Mint Cookies
 Categories: Cookies, Chocolate, Mint, Desserts
   Servings: 12
     1 1/2 c  Mint Chocolate Chips; *             
     1 c  Flour; Unbleached
     3/4 ts Baking Powder                     
     1/4 ts Baking Soda
     1/4 ts Salt                              
     1/4 c  Butter; Softened
     6 tb Sugar                             
     1/2 ts Vanilla Extract
     1    Egg; Large                    

     1 c  Mint Chocolate Chips; *           
     1/4 c  Vegetable Shortening
     3 tb Corn Syrup                     
     2 1/4 ts ;Water
*  This should be 1 10-oz bag Of Nestles Toll House Mint Chocolate chips; divided into 1
cup and 1/2 cup.

COOKIES: Melt over hot (not boiling) water, 1/2 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 1/16-inch thickness. Cut with a
2-inch 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 1/2 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.

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