Peppermint Patsies

Ingredients:
1 lb. Confectioner’s sugar
3 T unsalted butter, softened
1 T peppermint extract
1/2 teaspoon vanilla
1/4 teaspoon salt
1/4 C evaporated milk
2 C semisweet chocolate chips
2 T vegetable shortening
2 oz. White chocolate, chopped
Small red candies, for decorating

1. Cover a wire rack with waxed paper and set aside. In the large bowl of an electric mixer at medium speed, beat the sugar, butter, peppermint extract, vanilla, and salt until combined. Add the milk and mix well.

2. Roll the dough into 1-inch balls and place on an ungreased baking sheet. Refrigerate 20 minutes. Using a clean glass with a flat bottom, flatten each ball to a 1/4 inch thickness. Refrigerate 30 minutes longer, then freeze for 10 minutes.

3. Meanwhile, in a double boiler over gently simmering water, melt the semisweet chocolate and the shortening; stire until smooth. Let cool for 10 minutes.

4. Dip the patsies into the chocolate mixture, turning to completely coat. Place the patsies on the prepared wire rack. Freeze for 5 minutes to harden the chocolate.

5. In a double broler over gently simmering water, melt the white chocolate. Transfer to a resealable plastic bag. Snip off a tiny corner of the bag. Drizzle the patsies with the white chocolate. Sprinkle with the red candies and let set.

Makes 2 dozen.