Peppermint Patties

As I watched the snow finally fall outside, I felt the urge to bake something.  Since we'd all recently had our fill of cookies, I got out a recipe for Peppermint Patties that I had tucked away.  This recipe originally came from Family Fun magazine, and I am sorry we waited so long to try it! These little beauties are scrumptious, and better yet, ALL the kids loved them!  

By ingredients, these peppermint patties are peanut-free, tree nut-free, dairy-free, egg-free, fish-free, wheat free, gluten free, soy-free, and shellfish-free.  Top 8 allergen free! As always, check this ingredient list and your local products to make sure that this recipe is allergy safe for your family and/or friends!

Steps marked with an asterisk (*) are child friendly!  

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Click HERE for a printable version.

Ingredients:
4 Tbsp + 2 tsp water
2 Tbsp light corn syrup
2 tsp fresh lemon juice
2 tsp peppermint extract
2 lbs of confectioners' sugar
2 Tbsp soy-free shortening
2-3 bags of dairy-free morsels (Enjoy Life)

Directions:
1.  *In the bowl of an electric mixer, stir together water, corn syrup, lemon juice, and peppermint extract, then add in half of the confectioners' sugar. 
2. *Add the shortening, beat on medium, and then slowly add in the remaining confectioners' sugar.  Mixture will be fairly stiff.
3.  Knead the mixture into a ball.  If it is too stiff, add a 1/2 tsp of water to make it workable.  Divide the ball into two equal parts. 
4.  *Take one ball and place on a sheet of waxed paper.  Flatten slightly with your hand and then place another sheet of waxed paper on top.  You can use a plate to flatten the ball a bit, and then use a rolling pin to work into a circle about 9 inches in diameter and 1/4 inch thick.
5.  Repeat step 4 for the other ball.  Place each circle (still in the waxed paper) flat on a cookie sheet.  Freeze until firm, about 15 minutes.
6.  *Place the frozen disks on a cutting surface and remove the top waxed paper.  Using a small circle cutter (ours was about 1 1/4 inches), cut out circles and place them on a parchment lined cookie sheet.
7. *Gather the scraps, roll into another ball, flatten and repeat until it's all used up!
8. Freeze for about 10 minutes.  Meanwhile, melt the chocolate morsels.  You could use a double boiler, but frankly, we just melt ours in 45 second intervals in the microwave! 
9.  *Coat the patties one at time using a fork to dip, flip and drain off the excess.  (This works much better if the patties are really good and frozen! Once they start to thaw out, they don't cooperate as much!) 
10.  Harden the finished patties in the refrigerator for AT LEAST an hour! 
11.  Store them in an airtight container in the fridge, layered between sheets of waxed paper for up to a month!  This recipe yields between 90 and 100 patties.

 As always, from The Allergy Safe Kitchen, I wish you "Good Cooking, and Safe Eating"