York Peppermint Patties

By Lori01

This filling can go between my thin mints as well to make a full cookie.

Ingredients

• 1 (14−ounce) can Eagle Brand Sweetened Condensed Milk
• 1 tablespoon peppermint extract
• green or red food coloring, optional
• 6 cups confectioners' sugar
• Additional confectioners' sugar
• 1 − 16 oz. bag semi−sweet chocolate chips

Preparation

Step 1

In large mixer bowl, combine Eagle Brand, extract and food coloring if
desired. Add 6 cups sugar; beat on low speed until smooth and well blended.
Turn mixture onto surface sprinkled with confectioners sugar. Knead lightly
to form smooth ball. Shape into 1−inch balls. Place 2 inches apart on wax
paper−lined baking sheets. Flatten each ball into a 1 ½−inch patty. Let dry
1 hour or longer; turn over and let dry at least 1 hour.Melt the chocolate
chips in a microwave set on high for 2 minutes. Stir halfway through the
heating time. Melt thoroughly, but do not overheat. Melting the chocolate
chips can also be done using a double−boiler over low heat. With fork, dip
each patty into warm chocolate (draw fork lightly across rim of pan to
remove excess coating). Invert onto wax paper−lined baking sheets; let stand
until firm. Store covered at room temperature or in refrigerator.