Peppermint Patties & Cookies

Last month I got a few boxes of Girl Scout cookies.  Ever since then I have been craving mint chocolate flavors.  Today I have two treats for you.  Dark chocolate dipped peppermint patties and white chocolate dipped peppermint cookies.

 Once cooled, the chocolate cookies hold up better to dipping than the peppermint patties.  I found it easier to place the patties on a wire rack (with a cookie sheet underneath to catch the chocolate) then pour the chocolate over the top using a spoon to thin out the chocolate on top of the patty.  The peppermint patties were prettier and had a glossier finish than when I had initially tried to paint over the patties with a pastry brush.

Peppermint Patties:

Ingredients:

3/4 cup sweetened condensed milk 1 1/2 teaspoons peppermint extract 4 cups confectioners' sugar

3 cups semisweet chocolate chips 2 teaspoons shortening

Directions:

1.	In a large mixing bowl, combine condensed milk and peppermint extract. Beat in enough confectioners' sugar, a little at a time, to form a stiff dough that is no longer sticky. Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties. Let patties dry at room temperature two hours, turning once.
2.	In a medium saucepan over low heat, melt chocolate with shortening, stirring often. Remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the liquid. Or you can pour the chocolate over the patties as I describe in my post.  Let cool on waxed paper until set.

White Chocolate Peppermint Cookies:

Ingredients

1 cup all-purpose flour, plus more for surface 1/2 cup unsweetened Dutch-process cocoa powder 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 1/2 ounces (5 tablespoons) unsalted butter, softened

3/4 cup sugar 1 large egg 1 large egg yolk 3/4 teaspoon pure peppermint extract 8 large candy canes or 30 peppermint candies, crushed 2 pounds white chocolate, coarsely chopped

 Directions:

1. Preheat oven to 325 degrees. Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Beat butter and sugar with a mixer on medium-high speed for 1 minute. Reduce speed to medium-low, and add egg, then yolk, beating well after each addition. Beat in peppermint extract. Slowly add flour mixture, and beat until just incorporated. Shape dough into 2 disks, wrap each in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).
2. Roll out 1 disk of dough on a lightly floured surface to 1/8-inch thickness. Freeze until firm, about 15 minutes. Using a 2-inch round cutter, cut out circles, and place 1 inch apart on parchment-lined baking sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes. Repeat with remaining disk.
3. Bake until cookies are dry to the touch, about 12 minutes. Transfer parchment, with cookies, to wire racks, and let cool. (Undecorated cookies will keep, covered, for up to 3 days.)
4. Sift crushed candy, and separate larger pieces from dust, reserving both. Melt chocolate in a heatproof bowl set over a pot of gently simmering water. Remove from heat. Dunk cookies into melted chocolate. Using a fork, turn to coat, let excess drip off, and gently scrape bottom against edge of bowl. Place on parchment-lined baking sheets, and sprinkle 1/4 teaspoon of either candy pieces or dust on top. Repeat, sprinkling half the cookies with pieces and the rest with dust. Refrigerate until set, up to 3 hours. Decorated cookies are best served the same day.

 
 

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Recipe Sources: AllRecipes and Martha Stewart