PEPPERMINT CANDY CRAFT RECIPES

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CHOCOLATE COVERED PEPPERMINT PATTIES RECIPE | ALLRECIPES



Chocolate Covered Peppermint Patties Recipe | Allrecipes image

These cool peppermint patties are made with mashed potatoes.

Provided by Wendy MacLeod

Categories     Mint Candy

Total Time 8 hours 50 minutes

Prep Time 45 minutes

Cook Time 5 minutes

Yield 4 dozen

Number Of Ingredients 7

1 cup mashed potatoes
1 teaspoon salt
2 tablespoons melted butter
2 teaspoons peppermint extract
8 cups confectioners' sugar
8 (1 ounce) squares semisweet chocolate
2 tablespoons shortening

Steps:

  • In a large bowl, mix together the potatoes, salt, butter, and peppermint extract. Gradually mix in confectioners' sugar; mix in enough to make a workable dough, between 6 and 8 cups.
  • Knead slightly, and roll into cherry-size balls. Flatten balls to form patties. Arrange on sheets of wax paper, and allow to dry overnight.
  • Place chocolate and shortening in a microwave-safe bowl. Heat in microwave, stirring occasionally, until melted and smooth. Dip patties in melted chocolate, and let cool on wax paper.

Nutrition Facts : Calories 117.6 calories, CarbohydrateContent 24.3 g, CholesterolContent 1.4 mg, FatContent 2.6 g, FiberContent 0.4 g, ProteinContent 0.4 g, SaturatedFatContent 1.3 g, SodiumContent 65.3 mg, SugarContent 22.9 g

CHOCOLATE-PEPPERMINT COOKIES RECIPE | MARTHA STEWART



Chocolate-Peppermint Cookies Recipe | Martha Stewart image

No need to wait for the girls in green to sell you a box of cookies. Indulge in this version of the minty classic, with a holiday-inspired topping of crushed red-and-white candies.

Provided by Martha Stewart

Categories     Cookie Recipes

Yield Makes 6 dozen

Number Of Ingredients 12

1 cup all-purpose flour, plus more for surface
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 1/2 ounces (5 tablespoons) unsalted butter, softened
3/4 cup sugar
1 large egg
1 large egg yolk
3/4 teaspoon pure peppermint extract
8 large candy canes or 30 peppermint candies, crushed
2 pounds white chocolate, coarsely chopped

Steps:

  • Preheat oven to 325 degrees. Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Beat butter and sugar with a mixer on medium-high speed for 1 minute. Reduce speed to medium-low, and add egg, then yolk, beating well after each addition. Beat in peppermint extract. Slowly add flour mixture, and beat until just incorporated. Shape dough into 2 disks, wrap each in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).
  • Roll out 1 disk of dough on a lightly floured surface to 1/8-inch thickness. Freeze until firm, about 15 minutes. Using a 2-inch round cutter, cut out circles, and place 1 inch apart on parchment-lined baking sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes. Repeat with remaining disk.
  • Bake until cookies are dry to the touch, about 12 minutes. Transfer parchment, with cookies, to wire racks, and let cool.
  • Sift crushed candy, and separate larger pieces from dust, reserving both. Melt chocolate in a heatproof bowl set over a pot of gently simmering water. Remove from heat. Dunk cookies into melted chocolate. Using a fork, turn to coat, let excess drip off, and gently scrape bottom against edge of bowl. Place on parchment-lined baking sheets, and sprinkle 1/4 teaspoon of either candy pieces or dust on top. Repeat, sprinkling half the cookies with pieces and the rest with dust. Refrigerate until set, up to 3 hours. Decorated cookies are best served the same day.

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