* This should be 1 10-oz bag Of Nestles Toll House Mint Chocolate chips; divided into 1 cup and half cup. +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ COOKIES: Melt over hot (not boiling) water, half 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 180ºC . On a lightly floured board, roll dough to 0 cm thickness. Cut with a 5 cm cookie cutter. Reroll remaining dough and cut out cookies again. Place on ungreased cookie sheets. Bake at 180ºC . 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 half 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.