Perfect Peppermint Patties

1 box (1 lb.) confectioners' sugar, sifted
3 tablespoons butter, softened
2 to 3 teaspoons peppermint extract
1/2 teaspoon vanilla extract
1/4 cup evaporated milk
2 cups (12 ozs.) semisweet chocolate chips
2 tablespoons shortening

In a bowl, combine first four ingredients.

Add milk and mix well.

Roll into 1-inch balls and place on a waxed paper-lined cookie sheet. Chill for 20 minutes.

Flatten with a glass to 1/4 in.; chill for 30 minutes.

In a double boiler or microwave-safe bowl, melt chocolate chips and shortening.

Dip patties; place on waxed paper to harden.

Makes about 5 dozen

The next part is notes that came with recipe and it really helps....

That is the exact recipe but here is what I do:

I double or triple the recipe. After combining all the ingredients I transfer it to a storage container and refrigerate over night.

I use my tiny ice cream scoop (1-1/2 tsp.) and make the balls. I put them on small pieces of waxed paper (about 10-12 patties on a sheet) flatten them and put them in the freezer for at least 1 hour.

Take one sheet out at a time - the patties thaw very quickly and if they are really soft it's difficult to coat them in chocolate. When I first tried this recipe my peppermint patties looked more like misshapened blobs, but they were delicious!

If the patties do become too soft to handle, pop them back in the freezer. Make sure that the chocolate is not too hot. Dipping chocolate should be around 85 - 90 degrees.

A candy thermometer or instant read thermometer is a handy gadget to have.

Everyone that I have given them to has raved about them. They're so much better than York Peppermint Patties - the inside of the patty gets very soft after it is coated in chocolate and they melt in your mouth.