| 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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