Mint Crinkles

3/4  cup finely chopped layered chocolate-mint candies (about 4oz or 24 candies)
1/3  cup shortening
1  cup sugar
1/2  teaspoon baking powder
1/4  teaspoon salt
2  eggs
2  teaspoons vanilla
1-1/2  cups all-purpose flour
Layered chocolate-mint candies, chopped (4.6oz package)

In a heavy small saucepan, heat and stir the 3/4 cup chopped candies until melted and smooth. Remove from heat. Cool about 15 minutes.

In a large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat until well combined. Beat in cooled chocolate, eggs, and vanilla. Beat or stir in flour. Cover and chill 3 hours or until dough is easy to handle.

Preheat oven to 350 degrees F. Using about 1 tablespoon of dough per ball, shape dough into 1-1/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 8-10 minutes or until edges are set . Sprinkle a few candy pieces on top of each cookie; do not press candies into cookies. Bake 1 minute more. Cool on wire racks.

To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 24 hours or freeze for up to 3 months.