I had meant to make these for goody plates over the holidays for friends, but figure these are perfect any time of the year.
Ingredients you will need:
- 2 tablespoons + 1 teaspoon cold water
- 1 tablespoon light corn syrup
- 1 teaspoon lemon juice
- 1 teaspoon peppermint extract (mint extract will not work)
- 1 lb of powdered sugar or 3 3/4 cups
- 1 tablespoon shortening
- 18 oz semisweet chocolate chips
- Wax paper
- A small cookie cutter (can you tell we used a star?)
- With your mixer, beat the 2 tablespoons cold water, corn syrup, lemon juice and peppermint extract together.
- Add half the powdered sugar.
- Add the shortening.
- Beat on medium and slowly add the rest of the powdered sugar until it is well combined. If it is too crumbly or dry, add the remaining 1 teaspoon cold water. We didn’t need it, but you never know.
- Form into a ball, place between two sheets of wax paper and roll until you have a disc that is 1/4 inch thick.
- Place on a cookie sheet and stick in the fridge for about 15 minutes.
- Remove the wax paper and use your cookie cutter (or something small like a cordial glass) to cut as many shapes as you can. Take the remnants and roll into another disc, much like making sugar cookies. Continue cutting out shapes with your cookie cutter until the filling is gone. Place your shapes on a cookie sheet and put this in the freezer.
- Melt your chocolate chips either in the microwave (very carefully and stirring every 30 second so it doesn’t burn) or in a double boiler.
- Using a fork, dip your shapes into the chocolate, allow the excess chocolate to run off, and place on wax paper. A butter knife can be used to gently push your patties off of your fork.
- Refrigerate for at least an hour and store in an airtight container with wax paper between each layer.
I’m linking up to Whatever Goes Wednesday @ Someday Crafts, Sugar & Spice and Everything Nice @ Seven Tirty Three, Whatcha Got Wednesdays @ The Pumpkin Patch, Food Fight Friday @ Choochmagooz, and Creative Share Blog Hop @ Trendy Treehouse.