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recipe_400_2528680
Saint Peppermint Patties
The bright, fresh taste of peppermint is luxuriously dipped in rich dark chocolate and topped off with the satisfying peppermint crunch of TSTE®Ã‚® Peppermint Patty Sugar. Lure the leprechauns to your party this St. Paddy’s Day!
The bright, fresh taste of peppermint is luxuriously dipped in rich dark chocolate and topped off with the satisfying peppermint crunch of Peppermint Patty Sugar. Lure the leprechauns to your party this St. Paddy's Day!
2 Tbsp. Peppermint Leaf
3 Tbsp. Peppermint Patty Sugar
2 tsp. Madagascar Pure Vanilla Extract
3 Tbsp. Peppermint Patty Sugar
2 tsp. Madagascar Pure Vanilla Extract
1 ½ cup flour
¼ tsp. salt
1 cup confectioners' sugar
2 stick butter, very soft
¼ tsp. green food coloring
2 cup semi-sweet chocolate chips
2 Tbsp. shortening
¼ tsp. salt
1 cup confectioners' sugar
2 stick butter, very soft
¼ tsp. green food coloring
2 cup semi-sweet chocolate chips
2 Tbsp. shortening
Prep Time
10 mins.
Total Time
55 mins.
Cook Time
15 mins.
Yield
25-30 cookies
GRIND Peppermint Leaf into powder with mortar and pestle or spice grinder. Mix with flour, salt and confectioners' sugar.
BEAT butter, Madagascar Pure Vanilla Extract, and food coloring with electric mixer until creamy. Add flour mixture and beat on low until a dough forms.
PLACE dough on a sheet of plastic wrap and ROLL into a log, about 2½ inches in diameter. Wrap log tightly in plastic wrap. Refrigerate 30 mins.
PREHEAT oven to 375°F.
SLICE log into ½-inch thick discs. Place discs 2 inches apart on cookie sheet lined with parchment paper.
BAKE until edges are just brown, 8-12 mins. Cool 5 mins. then transfer to wire racks.
MELT chocolate chips and shortening in saucepan over very low heat, stirring often. Dip room-temperature cookies halfway in chocolate. Place on parchment paper. Sprinkle Peppermint Patty Sugar onto chocolate. Cool completely.
BEAT butter, Madagascar Pure Vanilla Extract, and food coloring with electric mixer until creamy. Add flour mixture and beat on low until a dough forms.
PLACE dough on a sheet of plastic wrap and ROLL into a log, about 2½ inches in diameter. Wrap log tightly in plastic wrap. Refrigerate 30 mins.
PREHEAT oven to 375°F.
SLICE log into ½-inch thick discs. Place discs 2 inches apart on cookie sheet lined with parchment paper.
BAKE until edges are just brown, 8-12 mins. Cool 5 mins. then transfer to wire racks.
MELT chocolate chips and shortening in saucepan over very low heat, stirring often. Dip room-temperature cookies halfway in chocolate. Place on parchment paper. Sprinkle Peppermint Patty Sugar onto chocolate. Cool completely.
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