Peppermint Patties
Peanut Butter Balls
Cocoanut Cream Balls
Butter Cream Balls
Peppermint Patties
1 lb confectioner's sugar
3 Tbsp butter, softened
2 - 3 tsp peppermint extract (i use 5)
1/2 tsp vanilla
1/4 cup evaporated milk (if using 5 tsp peppermint, use 1/8 c)
2 cup (12 oz) semi sweet chocolate chips
2 Tbsp shortening
In a bowl, combine the first 4 ingredients. Add milk and mix well. Roll
into 1 inch balls and place on waxed paper lined cookie sheets. Chill for
20 minutes. Flatten with a glass to 1/4 inch; chill for 30 minutes. In a
double boiler or microwave safe bowl, melt chips and shortening. Dip
patties/ place on waxed paper to harden. Yield about 5 doz. To microwave
melt chips, use 1 minute at a time and stir. Also for final chilling,
consider the freezer so the patties don't melt into the chocolate.
Peanut Butter Balls
1 lb confectioner's sugar
1 - 1 1/2 cup peanut butter
1/3 cup butter
4 Tbsp milk
1 tsp vanilla
Coating:
12 oz semi sweet, milk, or bitter chocolate chips or squares, as desired
by your taste
2 Tbsp shortening or 1/4 cup canning wax
combine all non coating ingredients in a bowl. Roll into 1 inch balls.
Chill. In a double boiler or microwave safe bowl, melt chocolate with
either shortening or wax (wax gives a harder and shinier coating,
shortening is softer and tastes non waxy). Dip balls in chocolate either
completely or halfway. Cool on cooling racks with wax paper under them to
catch the drips. Add the cooled drops back into the hot chocolate.
Cocoanut Cream Balls
1/2 cup (1 stick) butter, softened
8 oz Philadelphia Style Cream Cheese, soft
1/2 tsp salt
1 1/2 tsp vanilla
2 lbs confectioner's sugar
1 - 1 1/2 cup flaked cocoanut
24 oz semi sweet chocolate chips
Mix all but the chips well. Form 1 inch balls. Freeze 30 minutes. Coat
with melted chocolate chips. Harden on cooling racks with wax paper under
to catch drips. Sprinkle with additional cocoanut while still wet if
desired.
Butter Cream Balls
1/2 cup (1 stick) butter, softened
8 oz Philadelphia Style Cream Cheese, softened
1/2 tsp salt
1 tsp vanilla
1/2 tsp butter flavoring
2 lbs confectioner's sugar
24 oz semi sweet chocolate chips or milk chocolate or unsweetened
chocolate
Mix all but chips well. Form 1 inch balls. Freeze 30 minutes. Coat with
melted chocolate. Harden on cooling racks with waxed paper under to catch
the drips.
Variation: For Chocolate Butter Cream, add 1/2 cup (up to 3/4 c) cocoa to
the mix before coating. Then sprinkle cocoa on coated candies while still
wet.
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