Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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