Peppermint Patties
2 cups powdered sugar
1.5 tbsp softened butter
2 teaspoon peppermint extract
1/4 teaspoon vanilla extract
2 tbsp cream
8 ounces (about 1-1/3 cup) dark chocolate, chopped
1 tbsp vegetable shortening
Line a cookie sheet with wax paper or a silpat.
In a blender, cream together the sugar, butter, extracts, and cream on low
speed. After the ingredients are combined, raise the speed to medium-high
and beat for an additional 1-2 minutes until mixture holds together very
well and is creamy, not powdery.
Using a teaspoon, roll the candy into small balls and flatten them on the
wax paper or silpat with the palm of your hand into patty shapes.
When done, put them in the refrigerator to chill for 20 minutes.
Meanwhile, melt the chopped chocolate and the shortening in the microwave or over a double boiler.
Using dipping tools or two dinner forks, dip the patties into the chocolate
one by one. Drag them across the lip of the bowl to remove any excess
chocolate.
Return them to the wax paper or silpat, and place back in the refrigerator
to set the candies.
They should be ready to eat in a few hours.
Layer the patties between sheets of parchment in an airtight container.
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