I don't often read the WFD thread....too much temptation...
But what I know as a Peppermint Patty has to do with white creme de minthe, creme de cocoa and hot chocolate.
That what you are thinking of?

Take a look! They are dark chocolate covered Cookies!

Here is a basic recipe that I did for Christmas and tinted the filling pink. They are sooooo good!

Peppermint Patties:

2 cups confectioners sugar
1 1/2 tablespoons unsalted butter, softened
1/4 teaspoon peppermint oil
1/4 teaspoon vanilla extract
2 tablespoons evaporated milk

Chocolate Coating:

9 ounces semi-sweet or bittersweet chocolate coarsely chopped
1 tablespoon shortening

Peppermint Patties: Line a cookie sheet with aluminum foil, smoothing out any wrinkles. Lightly dust the foil with confectioners sugar.

In the bowl of your electric mixer, beat at low speed, the sugar, butter, peppermint oil, vanilla extract, and evaporated milk until combined. Increase the speed to medium-high and beat until very creamy, 3-4 minutes. Transfer the batter to a bowl, cover with plastic wrap, and place in the refrigerator to chill until firm enough to roll into balls, about an hour.

Roll the batter into 1-inch balls and place on the prepared pan. Flatten each ball with the palm of your hand until the patties are about 1 1/2 inches in diameter and 1/3 inch thick. Cover and place in the refrigerator until the patties are firm, one to two hours.

Chocolate Coating: Melt the chocolate and shortening in a heatproof bowl placed over a saucepan of simmering water. Remove the patties from the refrigerator and dip, one patty at a time, into the melted chocolate, making sure both sides of each patty are completely coated with chocolate. Let any excess chocolate drip back into the bowl and then place the patties back on the foil. Once all the patties have been dipped in the chocolate, return to the refrigerator to chill until firm (30 - 60 minutes). Store in the refrigerator in an airtight container, using parchment or waxed paper between layers. Will keep about a month or freeze them up to 3 months.

Yield: about 30 patties.

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Thanks Marigene, that doesn't look too difficult for me ;-)
Let's see if Sol's recipe is similar!
E

Sol..takes leave on the weekends..if we keep this near the top..she'll see it and post tomorrow or Tuesday..
:o)

Marigene..those look yummy! and not a wheat ingredient in site.. LOL

Ellen now you've gone and done it!!

Ellen, look what I found for you! It has the peppermint pattie recipe....

Here is a link that might be useful: Sol's Blog!

ppsssssttt Ellen our TJs carries peppermint extract....$1.99/bottle, I think...want me to pick one up for ya?

Now you have gone and done it!!! I'm trying to diet....

Those look so good. Copy and paste for a later time....sigh...

Linda P

You all are too good! Sol's look amazing, but I'm not sure that they're do-able for me--they're made with cream! But, they might be worth getting sick for LOL!
Really, these look and the instructions sound so professional it's a bit daunting. I'm not familiar with a dipping fork, but a quick search on google showed me what they were. I'm feeling very naive! ;-)
We'll see when I have a bit more free time to play. Until then, See's will have to do!
Thanks everyone, I'll be reading Sol's blog on a regular basis.

Here are 2 recipes that I have in my files. Can't remember where I got them. Haven't tried them.

Perfect Peppermint Patties

1 lb confectioners sugar
3 tbsp butter or margarine, softened
2 to 3 tsp peppermint extract
½ tsp vanilla extract
¼ cup evaporated milk
2 cups semisweet chocolate chips
2 tbsp shortening

Makes about 5 dozens.

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 ¼ inch. Chill for 30 minutes.

In a double boiler or microwave-safe bowl, melt chocolate chips and shortening. Dip patties and place on waxed paper to harden.

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York Peppermint Patties

1 (14 oz) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 tbsp peppermint extract
6 cups confectioners' sugar
Additional confectioners' sugar
1 (16 oz) bag semi-sweet chocolate chips

In large mixer bowl, combine Eagle Brand and extract. Add 6 cups sugar; beat on low speed until smooth and well blended. Turn mixture onto surface sprinkled with confectioners sugar.

Knead lightly to form smooth ball. Shape into 1-inch balls. Place 2 inches apart on wax paper-lined baking sheets. Flatten each ball into a 1½-inch patty. Let dry 1 hour or longer; turn over and let dry at least 1 hour.

Melt chocolate chips in a microwave set on high for 2 minutes. Stir halfway through the heating time. Melt thoroughly, but do not overheat. Melting the chocolate chips can also be done using a double-boiler over low heat.

With fork, dip each patty into warm chocolate (draw fork lightly across rim of pan to remove excess coating). Invert onto wax paper-lined baking sheets; let stand until firm.

Store covered at room temperature or in refrigerator.