Peppermint Patties

Ingredients

2 1/2 cups confectioners sugar, divided
1 1/2 tablespoons light corn syrup
1 1/2 tablespoons water
1 teaspoon peppermint extract, divided
1 tablespoon vegetable shortening
1 1/2 cups semi-sweet or dark chocolate chips

Instructions

1. Combine 2 1/4 cups confectioners' sugar, corn syrup, water, 1/2 teaspoon peppermint extract and shortening in the bowl of your electric mixer. Beat until just combined at medium speed. Dust your countertop with remaining confectioners' sugar and knead dough by hand (until most of the confectioners' sugar is worked in and dough is smooth).
2. Place patty dough between two sheets of parchment paper or two pieces of clear wrap. Roll out to about 1/4-inch thickness. Transfer to a baking sheet and freeze for 15-30 minutes or until firm.
3. Once the dough has had time to chill, remove from freeze and using a cookie cutter (about 1 1/2 inches in diameter), cut out as many patties as possible. Reroll remaining dough and cut out additional patties. If dough becomes sticky, sprinkle with additional confectioners' sugar. Place onto baking sheet and freeze again until patties are firm (about 15-30 minutes).
4. Line a baking sheet with wax paper and set aside. When the patties are ready to be coated in chocolate, melt chocolate chips in the microwave or with the help of a double boiler. Add remaining 1/2 teaspoon peppermint extract and stir well. Removing 2 patties at a time from the freezer, place first patty into the chocolate. With the help of a fork, turn patty over and make sure all sides are evenly coated. Remove from the melted chocolate and before transferring to the prepared baking sheet, tap fork gently against the side of the bowl to get rid of any excess chocolate. Continue until all patties are coated. Return baking sheet to the freezer until chocolate is set (about 15 minutes).

Notes

Patties will keep in an airtight container for up to 4 weeks if stored in the fridge or freezer.