3/4 cup margarine
1 1/2 cups packed brown sugar
2 tablespoons water
1 (12 ounce) package chocolate chips
2 eggs
2 1/2 cups flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 pound package Andes (green) mints
1 small package Andes (red) mints

Preheat oven to 350 degrees F.

Heat margarine, brown sugar and water in saucepan over low heat until margarine is melted. Add chocolate chips and cook, stirring until partially melted. Remove from heat and stir until completely melted.

Pour mixture into large mixing bowl - let cool slightly.

With mixer set at medium, beat in eggs ONE at a time. Reduce speed to low and add dry ingredients. Beat just until blended. Refrigerate dough for 1 hour.

Line cookie sheets with foil. Break green mints in half. Use a grater to make shavings with the red mints.

Roll dough into balls, placing 2 inches apart on cookie sheet. Bake for 12 - 13 minutes. Remove from oven and immediately place 1/2 of green mint on top of hot cookie. Let melt and then swirl over cookie to create an icing. Let cool briefly and sprinkle with shavings of red mints. (If you place shavings on top too soon, they will melt.)

Let set overnight to let icing harden.