Ingredients:
1 c Mint-Chocolate Chips (for cookies)
1/2 c Mint Chocolate Chips (for glaze)
1 1/2 T Vegetable Shortening
2 T Almonds; Toasted, Chopped
3/4 c Butter; Softened
1/2 c Confectioners’ Sugar; Sifted
1 ea Egg Yolk; Large
1 1/4 c Flour; Unbleached
Directions:
FOR COOKIES:
1. Preheat oven to 350 degrees F.
2. Melt 1 cup of mint chocolate chips over hot (not boiling) water, stir until smooth, then set aside.
3. In a large bowl, combine butter, confectioners’ sugar, and egg yolk. Beat until creamy.
4. Add melted chips and flour; beat until well blended.
5. Drop heapied teaspoonfuls onto ungreased cookie sheets.
6. Bake at 350 degrees F. for 8 to 10 minutes.
7. Allow to stand for 3 minutes before removing from cookie sheets. Cool completely on wire racks.
FOR GLAZE:
1. Combine the remaining 1/2 cup of mint-chocolate chips and vegetable shortening over hot (not boiling) water.
2. Stir until chips are melted and mixture is smooth.
3. Drizzle each cookie with 1/2 t of the glaze; sprinkle with almonds.
4. Chill until set. Store in airtight container in the refrigerator.