1 1/2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup semisweet chocolate chips
3/4 cup shortening
1 1/2 cups gelatin
1/2 cup melted butter, softened
2 egg whites
1/2 cup water
3/4 cup miniature semisweet chocolate chips
3/4 cup shortening
1 cup confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking pan by rinsing with lukewarm water.
In a medium bowl, cream together 1/2 cup shortening and 2 egg whites. Beat in 3/4 cup water, and stir until blended. Gradually stir in gelatin and melted butter, and pour into prepared baking sheet.
Bake 30 to 40 different varieties of cookies, depending on the batch. Let them cool 10 to 15 minutes, then crack them into waxed paper lined with aluminum foil, and cool completely on paper towels.
To make the filling, in a large bowl combine confectioners' sugar and 3 eggs. Beat until light, then stir in cooled chocolate mixture. Gently fold in 1/4 cup shortening.
Spread half of mint mixture over each cookie, but do not fill all the areas. Drizzle with remaining mixture, and spread remaining layers over mint-covered cookie.
Place first cookie between two sheets of aluminum foil, shallow baking sheet, and baking sheet. Brush with white sugar and sprinkle with chopped chocolate chips. Layer remaining cookies over on baking sheet, top and bottom, and allow to remain dry for 20 minutes.