These are so fabulous. They taste just like a York Peppermint Patty and take just a few minutes to make. The kids couldn’t stop eating the “peppermint dough” and had a blast kneading sprinkles into their mints. I was able to cut and dip the entire batch while they played with their dough. Now that’s what I call a Christmas gift!
Peppermint Patty Cutouts
2 ¼ cups confectioner’s sugar, plus additional for dusting counter when kneading
1 tbsp plus 1 ½ tsp light corn syrup
1 tbsp plus 1 ½ tsp water
1/2 teaspoon pure peppermint extract
1 tablespoon vegetable shortening
10 oz dark chocolate melting wafers
Beat confectioner’s sugar through shortening until just combined, then knead on countertop dusted with confectioner’s sugar until smooth. Roll to ¼ in thickness between two sheets of parchment and freeze 15 minutes. Cut with small gingerbread cookie cutters or 1 in round cutters. Reroll and cut scraps, freezing in same manner.
Temper chocolate by microwaving in glass bowl for 30 second intervals, stirring in between, until melted, then cool to about 90 degrees. Rewarm as necessary while dipping to maintain smooth consistency.
Allow mints to harden at room temperature for 1 hour. Then store in fridge for up to a month. Bring to room temperature before serving.