I ran around with my boys all day today, so when we got back to the house, I didn’t have a lot of time to make cookies. That, and somehow between my clean house of 4 p.m. yesterday, and waking up today, little elves came in my house and made it look like Beirut. I didn’t want to add to the mess any more than I had to.
I found this recipe on Pinterest, after looking through a couple of other ones. This one seemed to be easier than most and looked the nicest.
Sadly no, I will not be adding beef stock to this recipe.
The recipe starts with 1/4 cup of softened butter and 1/3 cup of corn syrup. I decided to double it, as I had big plans for this little batch of mints.
Also? The corn syrup comes out so easily from its plastic squeeze bottle. Hear me, molasses manufacturers? EASILY.
Once I add my powdered sugar, I was supposed to add my flavoring, more powdered sugar and then turn it all out on a cutting board to knead in more powdered sugar and food coloring.
I decided I wanted three different kinds of mints: wintergreen, spearmint, and peppermint. So I made each batch individually, starting by dividing my base into three bowl and only mixing flavoring and color in one at a time. It took awhile, but I was pretty excited at how it turned out.
I kneaded each batch with more powdered sugar. (I did add food coloring in the mixing bowl though.) These suckers suck up the sugar! I decided it was the right consistency when the dough no longer stuck to the cutting board.
I then rolled each color into little balls, rolled them in sugar, and smashed (lightly) with a fork. Trust me on this slightly thing. I put my fork through a few of the first balls like I was avenging my father’s death, and I couldn’t get the tines back out.
They are currently sitting out overnight on the counter, under a big Tupperware container to protect the minty goodies from any feline inspectors.
Easy Christmas Peppermint Patties
- 1/4 cup butter, softened
- 1/3 cup light corn syrup
- 4 cups powdered sugar, divided
- 1 – 2 tsp peppermint extract or mint extract OR any other extract you want
- food coloring – preferably gel or paste
- 1/2 cup granulated sugar (to roll balls in)
- Combine butter and corn syrup together in a small bowl.
- Add 2 cups powdered sugar and your choice of extract and beat until well combined. Add extract 1/2 teaspoon at a time until the mixture reaches your desired flavor.
- Stir in an additional cup of powdered sugar.
- Turn bowl onto a cutting board sprinkled with last cup of powdered sugar.
- Knead the mixture until sugar is absorbed and is completely smooth.
- Divide dough into three portions.
- Tint one portion red with the red food color/gel and one green. Leave one portion white.
- Shape into 3/4 inch balls and roll in granulated sugar.
- Flatten gently with a fork.
- Let candies stand, uncovered, at room temperature for 1 day.
- Store in an airtight container.
Cookies (or candies, as the case may be) today: 93
Cookies (and candies) this year: 606