3/4 t. vanilla
3/4 c. sugar
1/4 c. Hershey's Cocoa
Chocolate Mint Glaze (recipe follows)
- Heat oven to 300°. Cover cookie sheet with parchment paper.
- Beat egg whites and vanilla in large bowl on high speed of mixer until foamy. Beat in sugar, 1 T. at a time, beating until stiff glossy peaks form. Sift about half of cocoa over egg whites; gently fold just until combined. Repeat with remaining cocoa.
- Spoon mixture into pastry bag fitted with large star tip; pipe 1-inch diameter stars onto prepared cookie sheet.
- Bake 25 to 30 minutes or until dry. Cool slightly; peel paper from cookies. Cook completely on wire rack. Line tray or cookie sheet with wax paper. Prepare Chocolate Mint Glaze. Dip half of each cookie into glaze; place on prepared tray until set (refrigerate, if desired). Store, covered, in refrigerator. 6 dozen 1-inch cookies.
Chocolate Mint Glaze
Place 1 c. Hershey's Special Dark Chocolate Chips or Hershey's Semi-Sweet Chocolate Chips and 4 t. shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at Medium (50%) 1 minute or until chips are melted and mixture is smooth when stirred. Stir in 4 to 6 drops mint extract. Use immediately.
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