There's nothing like a good peppermint patty. And Christmas is a great time to try a new recipe. This is easy and refreshing for the holiday!
2 Tbsp. + 1 tsp. water
1 Tbsp. light corn syrup
1 tsp. lemon juice
1 tsp. peppermint extract
3 3/4 cups powdered sugar
1 Tbsp. vegetable shortening
12 oz. semi-sweet or bittersweet chocolate chips
1 small peppermint candy cane, crushed
Using an electric mixer, stir together water, corn syrup, lemon juice, and peppermint extract. Then, sift in half of the powdered sugar. Then add the shortening. Mix on medium speed, and slowly add the remaining powdered sugar. Remove from mixer bowl.
Knead the mixture into a ball. If necessary, add 1/2 teaspoon water to make the dough workable. Using the bottom of a clear glass pie pan, apply firm pressure to flatten the ball between sheets of waxed paper until it is approximately 1/4 inch thick.
Lay the waxed paper-covered disk on a cookie sheet and freeze until firm (about 15 minutes).
Place the frozen disk on a cutting surface and remove the paper. Using a small, round cookie cutter, cut out small circles. Place them on a parchment-covered cookie sheet. Gather scraps into a ball, flatten and cut more circles until mixture is gone. Freeze the circles for 10 minutes more.
Melt the chocolate in a double-boiler. When melted, dip and coat the patties. Return to the parchment paper. Sprinkle each peppermint patty with some of the crushed candy cane.
Harden the finished patties in a refrigerator for at least an hour. Store in the refrigerator between sheets of wax paper. They will keep well this way for up to one month.
Enjoy and happy holidays!