PeppermintPatties: In the bowl ofyour electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat (on low speed) the sugar,butter, peppermint oil, vanilla extract, and evaporated milk (or heavy cream) until combined. Increase the speed to medium low and beat until very creamy and smooth (like Play-Doh) (about 2 minutes).
Place the dough between two sheets of parchment or wax paper and roll until it is about 1/4 inch (.5 cm) thick (about an 8 inch (20 cm) round). As you roll, periodically check the top and bottom sheets of parchment and smooth out any wrinkles. Place dough on a baking sheet (along with the parchment paper) and place in the refrigerator until cold and very firm (about 60 minutes). (For faster chilling, place in the freezer for about 15 minutes).
Once chilled, remove from refrigerator or freezer, and peel off the top piece of parchment paper. Using an 1 1/2 inch (4 cm) cookie cutter, that has been dipped in powdered sugar, cut out the patties. Place on a baking sheet lined with parchment paper or foil. Cover and place in the refrigerator until the patties are firm (at least one hour, or even overnight) or in the freezer for about 15 minutes. Gather up the scraps, reroll to 1/4 inch (.5 cm) thick, freeze, cut out remaining patties, and freeze until firm.
Chocolate Coating:Melt the chocolate and shortening in a heatproof bowl, placed over a saucepan ofsimmering water. Remove the patties from the refrigerator (or freezer) and dip, one patty ata time, into the melted chocolate, making sure each patty is completely coated with chocolate. (You can use a fork or a chocolate dippingfork.) Let any excess chocolate drip back into the bowl and then place thepatties back on the parchment lined baking sheet. Once all the patties have been dipped in the chocolate, return to the refrigerator to chill until firm (30 - 60 minutes). Store in the refrigerator, in an airtight container, (separate layers with parchment paper or wax paper) for a couple of weeks or they can be frozen.
Makes about 28 - 1 1/2 inch (4 cm) Peppermint Patties. Preparation time 90 minutes.
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Resources:
bakerscatalogue.com
McGee, Harold. 'OnFood and Cooking'. A Fireside Book. New York: 1984.
Rosen, Michael J.'Baking From The Heart'. Broadway Books. New York: 2004.
Wilson, Dede. 'ABaker's Field Guide to Holiday Candy & Confections'. The Harvard CommonPress. Boston: 2005.
http://www.hersheys.com/products/details/york.asp
