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“From Taste of Home Magazine”

Ingredients Nutrition


  1. In a microwave-safe bowl, melt 1/2 cup mint chocolate chips; stir. Cool slightly.
  2. In a small bowl, cream butter and sugar.
  3. Beat in the egg, vanilla and melted chocolate.
  4. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well.
  5. Cover and refrigerate for 1-2 hours or until easy to handle.
  6. On a lightly floured surface, roll out dough to 1/4-inch thickness.
  7. Cut with a floured 2-1/2-inch heart-shaped cookie cutter.
  8. Place 2 inches apart on ungreased baking sheets.
  9. Bake at 350 degrees Fahrenheit for 7 to 10 minutes or until set.
  10. Remove to wire racks to cool completely.
  11. In a microwave, melt shortening and remaining chocolate chips; stir until smooth.
  12. Dip each cookie halfway into chocolate mixture; allow excess to drip off. Sprinkle chocolate with sprinkles if desired.
  13. Place on waxed paper; refrigerate until set.

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