PEPPERMINT PATTIES
I have made these every year as one of many Christmas treats. My family really loves them, it wouldn't be Christmas without them! When you dip, tap the fork on the edge of the pan to shake off excess. Slide the patty onto waxed paper -- you can use the fork to make a little swirl on the top to make it pretty.
Provided by PATTY STOCKTON
Categories Desserts Candy Recipes Mints
Time 2h55m
Yield 28
Number Of Ingredients 5
Steps:
- In a large mixing bowl, combine condensed milk and peppermint extract. Beat in enough confectioners' sugar, a little at a time, to form a stiff dough that is no longer sticky. Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties. Let patties dry at room temperature two hours, turning once.
- In a medium saucepan over low heat, melt chocolate with shortening, stirring often. Remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the liquid. Let cool on waxed paper until set.
Nutrition Facts : Calories 182.6 calories, Carbohydrate 32.9 g, Cholesterol 2.8 mg, Fat 6.5 g, Fiber 1.1 g, Protein 1.4 g, SaturatedFat 3.7 g, Sodium 12.6 mg, Sugar 31.1 g
PEPPERMINT MUFFIN-TIN COOKIES
Thanks to the help of a muffin tin, these peppermint-spiked sugar cookies are perfectly round every single time. They're also easy enough for everyone in the family to pitch in to help. Frozen peppermint patties are stuffed in the middle to ramp up the flavor and provide a hidden surprise with the first bite. No need to decorate after baking -- the sprinkles go right on top before going into the oven so that once they are cool, they are ready to go.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 12 cookies
Number Of Ingredients 11
Steps:
- Whisk together the flour, baking powder and salt in a small bowl. Beat the sugar and butter in a large bowl with an electric mixer, or in a stand mixer fitted with the paddle attachment, on medium speed until light and fluffy, about 5 minutes. Beat in the vanilla and peppermint extracts and the egg. Turn the mixer to low speed, add the flour mixture and mix until completely incorporated, 1 to 2 minutes.
- Remove half of the dough and set aside. Add 5 to 6 drops of the red food coloring to the remaining dough in the mixer bowl and mix on low speed until completely incorporated.
- Alternating between the red and white doughs, spoon 8 heaping 1/4 teaspoon-sized pieces of dough (4 red and 4 white) into the bottom of each of the 12 cups of a standard muffin tin. Press to flatten the dough so the red and white pieces intermingle and form a slight tie-dye look. Place 1 frozen peppermint patty on top of and in the middle of each dough round, pressing very gently into the dough but making sure it does not break through and touch the bottom of the pan. Spoon 8 more heaping 1/4 teaspoon-sized pieces of dough (4 red and 4 white), alternating the colors, on top of each peppermint patty and press to flatten and completely cover the peppermint patties.
- Sprinkle 1 teaspoon of the red and white sprinkles on top of the dough in each muffin cup to completely cover it. Refrigerate until the dough is firm, about 1 hour (or freeze until firm, about 20 minutes).
- Preheat the oven to 350 degrees F. Bake until the edges are just starting to turn golden, 13 to 15 minutes. Let cool in the pan for 5 minutes, then use an offset spatula to remove the cookies from the pan to a wire rack to cool completely, about 30 minutes.
PEPPERMINT PATTY SANDWICH COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 30m
Yield 15 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
- Melt the chocolate and 1 stick of the butter over medium heat in a double boiler. Remove from the heat and set aside to cool slightly.
- In a medium bowl, whisk together the flour, cocoa powder and baking powder. Set aside.
- To the bowl with the melted chocolate, add the brown sugar, granulated sugar, vanilla and salt. Whisk to combine. Whisk in the eggs, one at a time, followed by the yogurt. Using a rubber spatula, fold in the flour mixture being careful to avoid over-mixing.
- Scoop 1-tablespoon mounds of the batter on the prepared baking sheets, leaving about 1-inch between each cookie. Bake the cookies for about 9 minutes, rotating the trays halfway through. Slide the cookies on the parchment onto a cooling rack and cool completely.
- Meanwhile make the filling. In a medium bowl, use an electric hand mixer to beat the remaining 2 sticks butter and the confectioners' sugar; mix until light and fluffy, starting on low speed to avoid splatter and work up to medium speed, 3 minutes. Add the peppermint extract, salt and peppermint candies. Beat on medium speed until the candies are broken apart and evenly distributed, 2 minutes.
- Spread the filling on the flat side of half of the cookies. Top with the remaining cookies. Roll the edges in the crushed candy canes if using and serve immediately or store in an airtight container until ready to serve.
PEPPERMINT PATTIES
My family loves these refreshing candies. At Christmastime, I like to add a few drops of green food coloring to the mixture before shaping and dipping them in chocolate. -Mary Ester Holloway, Bowerston, Ohio
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 12 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, beat confectioners' sugar, milk, butter and extract until smooth. Shape into 1/2-in. balls and flatten into patties. Freeze 30 minutes. , In a microwave, melt half of candy coating at a time; dip patties into chocolate. Let excess drip off. Place on waxed paper-lined baking sheets until set. Store in airtight containers.
Nutrition Facts : Calories 186 calories, Fat 7g fat (5g saturated fat), Cholesterol 5mg cholesterol, Sodium 18mg sodium, Carbohydrate 32g carbohydrate (30g sugars, Fiber 0 fiber), Protein 1g protein.
PEPPERMINT PATTIES
The bracing blend of peppermint enrobed in bittersweet chocolate is one of the best-and most refreshing-candy combinations going, and homemade versions of these popular patties are leagues better than anything you'll find in a foil wrapper. Here, we've tempered the chocolate to give it a beautiful sheen and to prevent the coating from developing a bloom at room temperature.
Provided by Gina Marie Miraglia Eriquez
Categories Candy Mixer Chocolate Dessert Christmas Kid-Friendly New Year's Eve Gourmet Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 4 dozen candies
Number Of Ingredients 7
Steps:
- Make filling:
- Beat 2 1/4 cups confectioners sugar with corn syrup, water, peppermint extract, shortening, and a pinch of salt using an electric mixer (with paddle attachment if using a stand mixer) at medium speed until just combined. Knead on a work surface dusted with remaining 1/4 cup confectioners sugar until smooth. Roll out between sheets of parchment paper on a large baking sheet into a 7- to 8-inch round (less than 1/4 inch thick). Freeze until firm, about 15 minutes. Remove top sheet of paper and sprinkle round with confectioners sugar. Replace top sheet, then flip round over and repeat sprinkling on other side.
- Cut out as many rounds as possible with cutter, transferring to a parchment-lined baking sheet. Freeze until firm, at least 10 minutes. Meanwhile, gather scraps, reroll, and freeze, then cut out more rounds, freezing them.
- Temper chocolate and coat filling:
- Melt three fourths of chocolate in a metal bowl set over a saucepan of barely simmering water. Remove bowl from pan and add remaining chocolate, stirring until smooth. Cool until thermometer inserted at least 1/2 inch into chocolate registers 80°F.
- Return water in pan to a boil and remove from heat. Set bowl with cooled chocolate over pan and reheat, stirring, until thermometer registers 88 to 91°F. Remove bowl from pan.
- Balance 1 peppermint round on a fork and submerge in melted chocolate, letting excess drip off and scraping back of fork against rim of bowl if necessary, then return patty to sheet (to make decorative ridges on patty, immediately set bottom of fork briefly on top of patty, then lift fork straight up). Coat remaining rounds, rewarming chocolate to 88 to 91°F as necessary. Let patties stand until chocolate is set, about 1 hour.
PEPPERMINT PATTIE SNOWDRIFTS
Icy-sweet mint flavor fills each and every bite of these rich, fudgy shortcut cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 42
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. In large bowl, mix cookie mix, softened butter, water and egg with spoon until soft dough forms.
- Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. Bake 6 to 8 minutes or until edges are set. Press 1 peppermint pattie on each cookie; cool 2 minutes on cookie sheet. Remove cookies to cooling rack. Cool completely, at least 1 hour.
- In medium microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 1 minute; stir. Microwave in 10- to 15-second intervals, stirring after each, until mixture is smooth. Spoon generous teaspoonful on top of each peppermint pattie on cookie; spread to cover candy. Sprinkle with candy sprinkles. Refrigerate cookies until set, about 15 minutes. Store covered in airtight container at room temperature with waxed paper between layers.
Nutrition Facts : Calories 150, Carbohydrate 23 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 17 g, TransFat 0 g
PEPPERMINT PATTIE COOKIES
Made theses and my family LOVED them.
Provided by Kasey Cook @cookingkitchen
Categories Cookies
Number Of Ingredients 11
Steps:
- Beat butter and sugar in large mixing bowl; add egg, milk and vanilla, blending thoroughly. Stir together flour, cocoa, baking soda and salt. Add to butter mixture, blending well. Refrigerate dough about 1 hour or until firm enough to handle. (Dough will be a little soft.)
- Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper. Remove wrappers from peppermint patties.
- Roll dough into 1-1/4 inch balls. For each cookie flatten ball slightly; press peppermint pattie into dough. Mold dough around pattie so that it is completely covered. Place on prepared cookie sheet. Using knife edge press star design into surface of each cookie; sprinkle with decorator's sugar.
- Bake 12 to 14 minutes or until cookie is set; sprinkle with additional sugar, if desired. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 2 dozen cookies.
PERFECT PEPPERMINT PATTIES
Calling for just a few ingredients, this is one candy that's simple to prepare. I make lots of different candy at Christmas to give as gifts. It's time consuming, but worth it to see the delight it brings to people. -Joanne Adams, Bath, Maine
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 5 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first 4 ingredients. Add milk and mix well. Roll into 1-in. balls and place on a waxed paper-lined baking sheet. Flatten with a glass to 1/4-in. thickness. Cover and freeze for 30 minutes. , Microwave chocolate chips and shortening on high until melted; stir until smooth. Dip patties, allowing excess to drip off. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 7mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 0 protein.
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- Beat butter and sugar in large mixing bowl; add egg, milk and vanilla, blending thoroughly. Stir together flour, cocoa, baking soda and salt. Add to butter mixture, blending well. Refrigerate dough about 1 hour or until firm enough to handle. (Dough will be a little soft).
- Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper. Remove wrappers from peppermint patties.
- Roll dough into 1-1/4 inch balls. For each cookie flatten ball slightly; press peppermint pattie into dough. Mold dough around pattie so that it is completely covered. Place on prepared cookie sheet. Using knife edge press star design into surface of each cookie; sprinkle with decorator's sugar.
- Bake 12 to 14 minutes or until cookie is set; sprinkle with additional sugar, if desired. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
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