Chocolate Mint Cookies

-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.
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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.