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COOKIES:.
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Melt over hot (not boiling) water, 1/2 cup mint chocolate chips; stir until smooth.
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Set aside.
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In a small bowl, combine the flour, baking powder, baking soda, and salt; set aside.
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In a large bowl, combine butter, sugar and vanilla extract; beat until creamy.
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Beat in egg; blend in melted chips.
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Gradually beat in the flour mixture.
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Shape dough into a ball and wrap in waxed paper.
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Chill about 1 hour.
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Preheat oven to 350 degrees F.
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On a lightly floured board, roll dough to 1/16-inch thickness.
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Cut with a 2-inch cookie cutter.
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Reroll remaining dough and cut out cookies again.
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Place on ungreased cookie sheets.
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Bake at 350 degrees F.
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for 8 to 10 minutes.
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Cool completely on wire racks.
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GLAZE:.
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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.
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Remove from heat but keep mixture over hot water.
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Dip 1/2 of each cookie into glaze; shake off any excess glaze.
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Place cookies on waxed paper line cookie sheets.
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Chill until glaze sets (about 10 minutes).
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Keep refrigerated until ready to use.
