Ada Magazine Winter 2018 - Page 19

I love the holidays. As a child my mother would decorate the house like a Christmas wonder- land all in hopes of making every- thing seem so magical. She would spend hours and hours baking cook- ies and making candy. Still today all these years many of my friends from high school talk about her famous stained glass candy, peppermint patties and snowball cookies. In the spirt of giving, I am sharing these wonderful recipes with you. Peppermint Patties These are great as gifts or just to satisfy your sweet tooth with a mug of hot cocoa. Enjoy. Directions PEPPERMINT PATTIES Ingredients 1. 1/4 Cup Of Room Temperature Butter 2. 1/3 Cup Light Corn Syrup 3. 1 to 2 tsp Peppermint Extract 4. 3 Cups Powdered Sugar 5. 6. 2 Cups Dark Dipping Chocolate Crushed Candy Canes or Chocolate Sprinkles For Topping 1. Combine butter, corn syrup, peppermint extract and powdered sugar in a bowl. 2. Mix with an electric hand mixer for about three minutes until mixture holds together. 3. Roll into quarter sized balls and place on parchment or waxed paper lined cookie sheet. 4. Using a flat bottomed juice glass fl - ten the balls to about ½ an inch. Put cookie sheet in the freezer for about an hour. 5. Melt dipping chocolate until it’s shiny and smooth – be patient with this process as the chocolate can burn quickly. 6. This process works best when the pat- ties are really frozen. They will melt quickly in the melted chocolate otherwise. I use the same doubled tined, long stemmed fork my mother used to dip the patties in the melted chocolate. Dip patties into the chocolate and completely cover. 7. Then place back onto the parchment or wax paper. When they are still a little glossy put some crushed candy canes or chocolate sprinkles on top. You can even drizzle some white melting chocolate on top if you want. Continued Pg 20 winter 2018 ADA MAGAZINE 19