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The bright, fresh taste of peppermint is luxuriously dipped in rich dark chocolate and topped off with the satisfying peppermint crunch of TSTE® Peppermint Patty Sugar. Lure the leprechauns to your party this St. Paddy’s Day!
From TSTE®2 TBS TSTE® Peppermint Leaf3 TBS TSTE® Peppermint Patty Sugar2 tsp TSTE® Madagascar Pure Vanilla Extract
From the Grocer1½ cup flour¼ tsp salt1 cup confectioners’ sugar2 stick butter, very soft¼ tsp green food coloring2 cup semi-sweet chocolate chips2 TBS shortening
GRIND TSTE® Peppermint Leaf into powder with mortar and pestle or spice grinder. Mix with flour, salt and confectioners’ sugar.BEAT butter, TSTE® 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 TSTE® Peppermint Patty Sugar onto chocolate. Cool completely.
Yield: 25-30 cookiesTotal Time: 55 minsPrep: 10 minsCook: 15 mins
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