Chocolate Mint Truffle Cookies

By Joni Page

*Prettiest Cookie Award*

1/4 c butter

1 c semisweet chocolate chips, divided

1 egg

1/3 c sugar

1/3 c packed brown sugar

1/2 tsp vanilla

1/4 tsp mint extract

1 c flour

1/3 c cocoa

1/4 tsp baking powder

1/8 tsp salt

1 pkg (4.6 oz) Andes mints, chopped and divided

2 tsp shortening, divided

1/2 c white or vanilla chips

In a small microwaveable bowl melt butter and 1/2 c chocolate chips until melted and smooth.  Cool slightly.  Stir in egg, sugar, and extracts.  Combine flour, cocoa, baking powder and salt.  Stir into chocolate mixture.  Stir in 3/4 c chopped Andes mints.  Roll rounded tablespoons of dough into balls.  Place on ungreased cookie sheet.  Bake at 350 for 8 - 10 minutes or until tops appear slightly dry.  Cool for 1 minute before removing to wire racks to cool completely.

In a small microwaveable bowl melt 1 tsp shortening, remaining chocolate chips and andes mints.  Stir until smooth.

In another small bowl melt 1 tsp shortening and vanilla chips until smooth.

Dip half of the cookies in melted chocolate mixture;  dip remaining cookies in melted vanilla chips.  Immediately sprinkle with toppings of chopped nuts, crushed candy canes, sprinkles, etc.  Let stand until set.