1 1/2 cups mint chocolate chips
3/4 cup butter, softened
1/2 cup confectioners' sugar, sifted
1 large egg yolk
1 1/4 cups unbleached flour

Glaze
1/2 cup mint chocolate chips
1 1/2 tablespoons shortening
2 tablespoons almonds, toasted, chopped

Heat oven to 350 degrees F.

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 teaspoonsful onto ungreased cookie sheets. Bake at 350 degrees F 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 1/2 cup of mint-chocolate chips and vegetable shortening. Stir until chips are melted and mixture is smooth. Drizzle each cookie with 1/2 teaspoon of the glaze; sprinkle with almonds.

Chill until set. Store in airtight container in the refrigerator.