Look at these!
Aren’t they adorable?
And so impressive too.
Creamy, cool, minty filling, covered in chocolate? What more could you want?!
They’re pretty easy to make too. You start by making a peppermint fondant, which is mostly icing sugar with just a few other ingredients. Chill it, roll it out, and cut into cute little circles.
Chill the circles, then dip in melted chocolate. Top with a few pieces of candy cane and you’re done!
These make an excellent addition to your cookie repertoire, something to break up all that shortbread. They’re cool, creamy, and perfect for Christmas!
1 tbsp coconut oil
2-3 tbsp cream
1 tbsp corn syrup
1 1/2 tsp peppermint extract
1/2 tsp vanilla extract
1 tsp lemon juice
3 3/4 cups icing sugar
16 ounces milk or semisweet chocolate, chopped
Crushed candy canes
In the bowl of a mixer, combine coconut oil, 2 tbsp cream, corn syrup, peppermint extract, vanilla, and lemon juice. Beat in icing sugar, 1 cup at a time. If the dough is a bit crumbly beat in another tablespoon of cream. Form into a ball and put in the freezer to chill 15 minutes.
Meanwhile, melt chocolate in a small bowl, and stir until smooth.
Roll out peppermint dough to 1/2 inch thick. Cut into small rounds. Chill another 10 minutes or so.
Dip each round in melted chocolate and let excess drip off. Top with a few pieces of crushed candy cane. Chill until chocolate has set.
Shortbread overload? These cool, creamy mints are the cure!