---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chocolate Mint Cookies
  Categories: Cookies, Chocolate, Snacks
       Yield: 12 servings
  
   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
            Mmmmm---------------
            -------------glaze----- -- ¥
       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.
  
 -----