| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Cookies, Chocolate, Desserts | 12 | Servings | |
INGREDIENTS
| 1 1/2 | c | Mint-Chocolate Chips; * |
| 3/4 | c | Butter; Softened |
| 1/2 | c | Confectioners' Sugar; Sifted |
| 1 | Egg Yolk; Large | |
| 1 1/4 | c | Flour; Unbleached |
| 1/2 | c | Mint Chocolate Chips; * |
| 1 1/2 | tb | Vegetable Shortening |
| 2 | tb | Almonds; Toasted, Chopped |
INSTRUCTIONS
GLAZE * Use 1 10-oz bag of Nestles Mint-Chocolate Chips and divide into 1 cup and 1/2 cup. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ COOKIES: Preheat oven to 350 degrees F. Melt over hot (not boiling) water, 1 cup of mint chocolate chips; stir until smooth. Set aside. In a large bowl, combine butter, confectioners' sugar, and egg yolk. Beat until creamy. Add melted chips and flour; beat until well blended. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Bake at 350 degrees F. for 8 to 10 minutes. Allow to stand for 3 minutes before removing from cookie sheets. Cool completely on wire racks. GLAZE: Combine over hot (not boiling) water the remaining 1/2 cup of mint-chocolate chips and vegetable shortening. Stir until chips are melted and mixture is smooth. Drizzle each cookie with 1/2 t of the glaze; sprinkle with almonds. Chill until set. Stor in airtight container in the refrigerator. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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