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.
Yields
12 servings