Peppermint Patty Recipe From Birch & Barley

• 6 cups powdered sugar, sifted
• 5 tablespoons butter, softened 
• Salt
• 1 tablespoon plus 1 teaspoon peppermint extract
• ¼ cup heavy cream, chilled
• ¼ teaspoon vanilla extract
• 8 ounces dark chocolate

• 1 tablespoon crème de menthe (optional)
• Green food coloring (optional)

1. In a small bowl, combine the powdered sugar, butter and a pinch of salt with a rubber spatula until the mixture resembles a sandy-looking mash.
2. In another small bowl, combine the peppermint, crème de menthe (if using), cream and vanilla. Add to the powdered sugar mix and combine.
3. With clean hands, shape dough into a ball. (It should have a texture similar to clay.) Knead the dough until smooth, working out any lumps of powdered sugar. If the texture is too loose, add up to 2 more tablespoons of powdered sugar. For a green filling, add the food coloring, one drop at a time.
4. Lay a piece of plastic wrap on a flat surface. Heap the dough onto the center of the plastic wrap and pat down flat. Cover with another piece of plastic wrap and roll out to about ½-inch thickness using a wooden rolling pin. Refrigerate the dough until firm, about 10 to 15 minutes.
5. Meanwhile, line a baking sheet with parchment or wax paper. Use a round 2-inch cookie cutter to punch out circles, then transfer the mint circles to the baking sheet and freeze.
6. In a large bowl set over a saucepan of simmering water or in the microwave for 30-second intervals, melt the dark chocolate. When the chocolate is fully melted, remove from the heat and dip the frozen patties into the warm chocolate, one at a time, then return to the prepared baking sheet. Freeze each for 2 to 3 minutes until the chocolate is set. Remove from the wax paperand serve immediately.