1 1/2 c  Mint Chocolate Chips; *

      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

  *  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.