Peppermint patties

Time 1 hour
Yields Makes about 4 dozen (2-inch) candies
Peppermint patties
(Francine Orr / Los Angeles Times )

In the bowl of a stand mixer fitted with the paddle attachment, beat together the coconut oil, lemon juice, peppermint extract and salt until combined. Slowly beat in the powdered sugar to form a thick, crumbly filling. If the filling feels too dry and will not clump together, add water, a tablespoon at a time, to moisten.


Form the filling into a disk, cover with plastic wrap and refrigerate until the dough is firm, 1 to 2 hours.


Dust the filling well with powdered sugar and place it between two large sheets of parchment or wax paper. Roll the filling to a thickness of about 1/4-inch. Dust a cookie or biscuit cutter with powdered sugar and cut the filling into shapes. Re-roll the filling and cut again as needed. Place the shapes on a parchment-lined rimmed baking sheet or pan (place a sheet of parchment between each layer of cutouts), wrap the sheet in plastic wrap and freeze until the cutouts are frozen solid, preferably overnight.


Melt the chocolate chips in a large microwave-safe bowl, stirring every 20 to 30 seconds until evenly melted. If the melted chips feel a little too thick, stir in a little coconut oil to thin the melted chocolate.


Remove just a few cutouts at a time (keep the rest of the filling frozen), and dip them, one at a time, in the melted chocolate. Tap the candy a few times to remove excess chocolate and place on a parchment- or wax paper-lined baking sheet. Repeat, removing a few frozen fillings and coating with chocolate, until all of the patties are made. Refrigerate the trays, uncovered, until the chocolate is hardened before serving.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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