How to make
Ingredients
- Dough:
1/4 cup (50 mL)
PC®Black Label Normandy Style Unsalted Cultured Butter1/2 cup (125 mL)
Granulated sugar1/2 cup (125 mL)
All-purpose flour1/8 tsp (0.5 mL)
Each baking powder and salt- Peppermint Patties:
2 tbsp (25 mL)
PC®Black Label Normandy Style Unsalted Cultured Butter1-1/2 cups (375 mL)
Icing sugar3 tbsp (45 mL)
Light-colour corn syrup3/4 tsp (4 mL)
PC®Black Label Pure Peppermint Extract- Coating:
1 bar (300 g)
Dark chocolate, finely chopped
How to make
- Step 1
Prepare dough: Beat butter with granulated sugar in bowl using electric hand mixer on medium-high speed until fluffy. Whisk together flour, baking powder and salt in small bowl; stir into butter mixture just until combined. Shape into disc; wrap in plastic wrap.
Refrigerate until firm, about 2 hours.
- Step 2
Meanwhile, prepare peppermint patties: Beat together butter, icing sugar, corn syrup and peppermint extract in bowl using electric hand mixer on medium speed until smooth. Roll by 1 tbsp into 16 balls. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheet; flatten into 2-inch (5 cm) wide patties. Refrigerate until ready to use.,
- Step 3
Preheat oven to 325°F (160°C). ,
- Step 4
Let dough stand at room temperature just until soft enough to roll out, 5 to 10 minutes. Roll out to 1/4-inch (5 mm) thickness on lightly floured work surface; cut out 16 shapes using 1-1/2-inch (4 cm) round cookie cutter, rerolling scraps as necessary. Arrange, 1 inch (2.5 cm) apart, on separate parchment paper–lined baking sheet. Bake, rotating sheet once, until firm and edges and bottoms are light golden, 12 to 14 minutes. Let cool completely on sheet on rack.
- Step
Meanwhile, prepare coating: Melt chocolate in heatproof bowl set over saucepan of gently simmering water, stirring, until smooth.
- Step 6
Top each cookie with 1 peppermint patty, pressing to adhere. Working with 1 at a time, place cookies on fork, patty side up; dip into chocolate, pressing gently with tines to submerge. Slide fork underneath cookie; lift to remove from chocolate, letting excess drip back into bowl. Return to baking sheet. Repeat with remaining cookies and chocolate. Refrigerate until completely set and firm, about 4 hours.
