* Use 1 10-oz bag of Nestles Mint-Chocolate Chips and divide into 1 cup and half cup. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ COOKIES: Preheat oven to 180ºC . 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 180ºC . 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 half cup of mint-chocolate chips and vegetable shortening. Stir until chips are melted and mixture is smooth. Drizzle each cookie with half t of the glaze; sprinkle with almonds. Chill until set. Stor in airtight container in the refrigerator.