Chocolate Mints

Directions

1. 1
   Line baking sheet with wax paper; set aside.
2. 2
   In small bowl heat together egg and mint extract; set aside.
3. 3
   In double boiler, melt chocolate chips and Crisco, stirring constantly.
4. 4
   Gradually add to egg mixture, beating until smooth.
5. 5
   Drop by rounded teaspoonfuls onto baking sheet.
6. 6
   Refrigerate for about 2 hours or until firm.
7. 7
   Makes 2 1/2 to 3 dozen.