Chocolate

1 c Flour; Unbleached

3/4 t Baking Powder

1/4 t Baking Soda

1/4 t Salt

1/4 c Butter; Softened

6 T Sugar

1/2 t Vanilla Extract

1 ea Egg; Large

--GLAZE--

1 c Mint Chocolate Chips;

1/4 c Vegetable Shortening

3 T Corn Syrup

2 1/4 t ;Water

1 10-oz bag Of Nestles Toll House Mint Chocolate chips; divided into 1 cup and 1/2 cup. 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.