Recipe obtained from Taste of Home Magazine

Ingredients:

1/2 cup butter softened
1/2 cup sugar
1 egg yolk
1/2 tsp vanilla
1 1/2 cups flour
1 1/2 tsp baking powder
1/8 tsp salt
3 Tblsp milk
1 cup fresh mint, finely chopped
1 2/3 cups semi-sweet chocolate chips
1 Tblsp shortening

Cream butter and sugar. Beat in egg yolk and vanilla. Combine the flour, baking powder and salt. Add the dry ingredients to the creamed mixture, alternating with milk. Stir in mint. Shape into two 8 inch rolls. Wrap each roll in plastic wrap. Refrigerate 2 hours, until firm.

Unwrap and cut into 1/4 inch slices. Place 1 inch apart on a greased baking tray. Bake at 350 for 8-12 minutes, or until edges are golden. Remove to wire racks to cool.

In a microwave safe bowl, melt the cocolate and shortening. Stir until smooth. Dip each cookie halfway into the chocolate, shaking off the excess. Place on wax paper to harden.