Irresistible Holiday Petite Peppermint Patties
Petite Peppermint Patties Recipe:
Holidays are the perfect time to spend time with loved ones, enjoy seasonal traditions, and make festive treats. Joseph Schutz, pastry chef at the Catamaran Resort Hotel and Spa, shares his recipe for petite peppermint patties that are as delicious as they are photo-worthy. This ultimate holiday dessert is ideal for bringing to a potluck, sharing with neighbors, or indulging in yourself. Happy holidays!
Petite Cookie
- 100g Bittersweet Chocolate
- 23g Butter
- 1 Egg
- 75g Granulated Sugar
- 19g All-Purpose Flour (Sifted)
- .5t Baking Powder
- 70g Mini Semisweet Chips
Directions:
Melt bittersweet chocolate and butter together. Set aside.
Combine sugar and egg. Whip in a mixer on high speed for 15 minutes. Whip to a very thick and fluffy ribbon. Beat in melted chocolate mixture.
In a separate bowl, combine all-purpose flour and baking powder. Gently fold into batter. Gently fold in mini chips.
Allow batter to rest 30 minutes or chill in the refrigerator until slightly thickened.
Scoop ¾ inch balls and chill in the refrigerator until firm. Cut each ball in half and form into mini balls. Spaced 1” apart on baking sheet lined with Silpat or baking paper.
Bake at 325 degrees until slightly puffed and crackly. Cool completely on pan.
Peppermint Filling
- 92g Crisco (Not Flavored)
- 250g Powdered Sugar (Sifted)
- 2g Salt
- 30g Warm Water
- 2.5g Vanilla Extract
- 1T Corn Syrup
- 10g Candy Canes (Crushed)
Directions:
Cream Crisco in mixer until lightened. Add powdered sugar and salt, mix on low.
Combine water and vanilla extract, then add to mix, scraping and increasing speed. Mix 2 full minutes.
Add corn syrup in a slow stream. Filling should be light and fluffy.
Add water as needed, while the mixer is running to adjust for texture.
Fold in crushed candy canes by hand. Scoop or pipe filling onto a cookie and sandwich with another.
Yield: 24 Petite Patties
