---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Chocolate Mint Cookies
  Categories: Cookies, Candies, Chocolate
       Yield: 12 servings
  
   1 1/2 c  Mint Chocolate Chips; *           1/4 c  Butter; Softened
       1 c  Flour; Unbleached                   6 tb Sugar
     3/4 ts Baking Powder                     1/2 ts Vanilla Extract
     1/4 ts Baking Soda                         1 ea Egg; Large
     1/4 ts Salt                          
 
 -----------------------------------GLAZE-----------------------------------
       1 c  Mint Chocolate Chips; *             3 tb Corn Syrup
     1/4 c  Vegetable Shortening            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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