Perfect Peppermint Patties

• 2 lbs confectioners' sugar
• 6 tablespoons butter, softened
• 4 -6 teaspoons peppermint extract
• 1 -2 teaspoon vanilla extract
• 12 cup evaporated milk
• 4 cups semi-sweet chocolate chips (24 oz*)
• 4 tablespoons shortening (see note*)

1. ((*I always melt Ghiradelli dark chocolate baking chocolate and omit the shortening.))
2. In a bowl, combine first four ingredients.
3. Add milk and mix well.
4. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
5. (This recipe tends to vary.
6. The last time I made this, I had to add in a lot of extra sugar to make it rollable, so just eyeball it :) ).
7. Chill for 20 minutes.
8. Flatten with a glass to 1/4-inch, place on cookie sheet lined with waxed paper and chill for 30 minutes.
9. (Here, I generally put them in the freezer).
10. In a double boiler or microwave-safe bowl, melt chocolate chips and shortening or melt chocolate candy coating.
11. Dip patties in chocolate; place on waxed paper to harden.
12. As you dip the patties they may start to soften/thaw before you can get to them.
13. If you made more than one cookie sheet full, it's a good idea to only pull out one sheet at a time.

sugar, butter, peppermint, vanilla, milk, semisweet chocolate chips, shortening

Taken from www.food.com/recipe/perfect-peppermint-patties-317191 (may not work)