Ingredients
- Chocolate Coating:
- 2 cups icing sugar
- 1 1/2 tbsp unsalted butter, softened
- 1/4 tsp peppermint oil (not peppermint extract & for internal use)
- 1/4 tsp vanilla
- 2 tbsp evaporated milk
- 9 oz semi-sweet chocolate, chopped
- 1 tbsp shortening
Preparation
Step 1
Peppermint Patties:
Line cookie sheet with foil, smoothing out any wrinkles. Lightly dust foil with icing sugar. In a bowl, beat the sugar, butter, peppermint oil, vanilla and evaporated milk until combined. Increase speed to medium-high and beat until very creamy, about 2-3 minutes. Transfer the batter to a bowl, cover with plastic wrap and place in fridge to chill until firm enough to roll onto balls (about 30-60 minutes). Roll the batter into 1" balls and place on the prepared pan. Flatten each ball with the palm of your hand until the patties are about 1 1/2" in diameter and 1/3" thick. Cover and place in the fridge until the patties are firm (about 1 hour).
Chocolate Coating:
Melt chocolate and shortening in a heatproof over pan of simmering water. Remove patties from fridge and dip in chocolate, one at a time. Let excess chocolate drip back into bowl and put patties back on foil. Once all are dipped, put back in fridge for 1 hour.
Store in fridge up to 1 month.
Makes 25 - 30 patties.