Every once and awhile nothing will do except for a mint. A peppermint. A chocolate covered peppermint to be exact. I have just the thing to kick off my 12 days of Christmas. With only 14 sleeps ’til Christmas, let’s get started!
This recipe makes about 52 peppermint patties. Preheat oven to 350 degrees.
In a bowl, mix together
- 2 sticks of softened butter
- 1 1/4 cups powdered sugar
- 1 1/4 cups flour
- 7 tablespoons water
- 2 tablespoons instant coffee (optional – it enhances the chocolate flavor)
- 1 cup Hershey’s special dark cocoa powder
- 1 teaspoon salt
Coat hands with powdered sugar and take a small amount of chocolate cookie dough. Roll into a small ball about the size of a large marble. Place on a cookie sheet covered in parchment paper.
Using a small glass, gently press down each cookie ball. Powdered sugar will help them to not stick together.
Such pretty little disks!
Bake for 10-12 minutes. Set aside.
In a separate bowl, blend together
- 4 1/2 cups powdered sugar
- 3 tablespoons butter
- 1/2 teaspoon Wilton peppermint oil (not extract)
- 2 teaspoons creme de menthe liqueur (or 1 1/2 additional t. peppermint oil)
- 5 tablespoons evaporated milk
Gorgeous. Simply gorgeous.
To assemble to peppermint patties, take a small amount of mint filling – again, about the size of a large marble – and roll into a ball.
Flatten the ball using your hands.
Attach flat mint onto each cookie disk and place in the fridge for about a half an hour to cool. This will make dipping much easier.
While cookie disks cool, place about an inch of water into a pan and choose a pan that will fit inside of the pan of water. Place on medium heat. Do not let even one little drop of water get into the top pan as it will be used for chocolate. Water and chocolate are NOT friends. In the top pan, pour in 2 bags (32 ounces) of semi sweet chocolate chips and stir in a dash of grated Parowax household wax. The wax will make the chocolate shiny.
When chocolate is nearly melted, turn the heat off. Stir until fully melted. Place a cookie disk on a fork. Dip into chocolate to cover the bottom then spoon chocolate over top of the cookie. Tap gently over the pan to remove excess chocolate A thin layer of chocolate will be perfect.
Set each cookie back onto parchment until all cookies have been dipped. If you’d like to speed up the hardening of the chocolate, place cookies in the fridge again until firm.
Chocolate, minty goodness, cookie disks and pretty dollies. What’s not to celebrate?
Ahhhh java warmth and minty coolness. Merry first day of Christmas.