This is a new recipe that my wife wanted to make, and they turned out very good. We’ll be making these again for a Christmas treat, or perhaps throughout the year… They taste a lot like York peppermint patties.
Peppermint Patsies from The Best Christmas Ever with Mary Engelbreit, pg. 101
Ingredients
1 Pound confectioners sugar (powdered sugar)
3 tablespoons unsalted butter (softened)
1 tablespoon peppermint extract
1/2 tsp vanilla
1/4 tsp salt
1/4 C evaporated milk
2 C semi-sweet chocolate chips
2 tablespoons vegetable shortening
2 ounces white chocolate, chopped
Small red candies for decorating (like sprinkles)
Directions
- Cover wire rack with waxed paper and set aside. In large bowl of electric mixer, at medium speed, beat the sugar, butter, peppermint extract, vanilla, and salt until combined. Add the milk and mix well.
- Roll the dough into 1-inch balls and place on an ungreased baking sheet. Refrigerate 20 minutes. Using a clean glass with a flat bottom, flatten each ball to a 1/4-inch thickness. Refrigerate 30 minutes longer, then freeze for 10 minutes.
- Meanwhile, in a double-boiler over gently simmering water, melt the semisweet chocolate and the shortening; stir until smooth. Let cool for 10 minutes.
- Dip the patsies in to the chocolate mixture, turning to completely coat. Place the patsies on the perpared wire rack. Freeze for 5 minutes to harden the chocolate.
- In a double boiler over gently simmering water, melt the white chocolate. Transfer to a resealable plastic bag. Snip of a tiny corner of the bag. Drizzle the patsies with the white chocolate. Sprinkle with the red candies and let set.
Makes 2 dozen.
Tips
- Had to refrigerate the mixture to solidify it a little before it would hold its shape as a ball
- We made ours into small balls — maybe 1/2-inch in diameter
