I have been terribly neglectful about writing on my blog. Every time I went to post, there was another interuption. Such are the holidays! As I am making my way through baking this year, I noticed that no matter what else I make, these Peppermint Patties always top the list of favorites with everyone. I almost always end up baking a batch at the beginning of my baking run and one at the end because all the orginial ones are gone by then. So I thought it might be worth reposting the recipe for anyone who missed them the first time around. These are very easy too make and the only time consuming part is dipping them in chocolate. Other than that, you can whip these up in no time and they are impressive enough to take to parties or just enjoy with guests. I bet they don't last long in your house either!
"There has been only one Christmas - the rest are anniversaries."-W.J. Cameron
Peppermint Patties
2 cups powdered sugar
1 1/2 tsp. softened butter
2 tsp. peppermint extract
1/4 tsp. vanilla extract
2 tbsp. cream
8 oz dark chocolate, chopped (about 1 1/3 cup)
1 tbsp. vegetable shortening
Line a cookie sheet with wax paper. In a medium bowl, blend together sugar, butter, extracts, and cream on low speed. After blended, increase mixer speed to medium high and beat an additional 2 minutes or until mixture is creamy.
Using about a teaspoon size, roll candy into small balls and place on wax paper. Using your thumb, press top of ball down but do not flatten all the way. When completed, place cookie sheet into refrigerator and chill for 20 minutes (I have found that freezing them makes it very easy and much neater when you dip them in the chocolate).
Meanwhile, melt chocolate and shortening in microwave (on 50% power) or over a double boiler until melted.
Using dipping tools or two forks, dip the candy into the chocolate one at a time. Remove excess chocolate by scraping bottom of candy on the side of the bowl. Place back on cookie sheet and refridgerate to harden chocolate. Store patties in the refrigerator.
Make about 36. Recipe is easily doubled.
2 cups powdered sugar
1 1/2 tsp. softened butter
2 tsp. peppermint extract
1/4 tsp. vanilla extract
2 tbsp. cream
8 oz dark chocolate, chopped (about 1 1/3 cup)
1 tbsp. vegetable shortening
Line a cookie sheet with wax paper. In a medium bowl, blend together sugar, butter, extracts, and cream on low speed. After blended, increase mixer speed to medium high and beat an additional 2 minutes or until mixture is creamy.
Using about a teaspoon size, roll candy into small balls and place on wax paper. Using your thumb, press top of ball down but do not flatten all the way. When completed, place cookie sheet into refrigerator and chill for 20 minutes (I have found that freezing them makes it very easy and much neater when you dip them in the chocolate).
Meanwhile, melt chocolate and shortening in microwave (on 50% power) or over a double boiler until melted.
Using dipping tools or two forks, dip the candy into the chocolate one at a time. Remove excess chocolate by scraping bottom of candy on the side of the bowl. Place back on cookie sheet and refridgerate to harden chocolate. Store patties in the refrigerator.
Make about 36. Recipe is easily doubled.
"There has been only one Christmas - the rest are anniversaries."-W.J. Cameron
3 comments:
Those look very yummy!
Yum yum! I can see why they don't last long.
Hope you and your family have a very Merry Christmas!
Thank you Anita and Sweet! And I hope you both have a wonderful Christmas too!
Post a Comment