Mixing Bowl - Essential for combining all ingredients thoroughly.
Stand Mixer with Paddle Attachment - Helpful in beating butter and sugar to the right consistency without overworking it.
Saucepan - For melting chocolate or preparing any required syrups or glazes.
Microwave-Safe Bowl - Useful for microwaving ingredients if needed, such as melting butter quickly.
Baking Sheet - Used to bake the peppermint patties in the oven.
Silicone Baking Mat or Parchment Paper - For easy removal of cookies from baking sheets and preventing sticking.
Electric Mixer with Whisk Attachment - An alternative to a stand mixer, especially handy for creaming butter if preferred.
Ice Cream Scoop or Spatula - For shaping the peppermint patty dough into uniform balls and transferring them onto baking sheets.
Refrigerator - To chill ingredients like rolled sugar cookie dough, which might need to be slightly firm for easy handling before rolling out and cutting.
Rolling Pin or Flat Bottomed Canning Jar (for rolling) - Useful if you prefer hand-rolling the cookies into balls instead of using a scoop.
2 1/2 cups confectioners sugar (less than 1 pound), divided
1 1/2 tablespoons light corn syrup
1 1/2 tablespoons water
1/2 teaspoon pure peppermint extract
1 tablespoon vegetable shortening (preferably trans-fat-free)
10 ounces 70%-cacao bittersweet chocolate, coarsely chopped
Equipment: a 1-inch round cookie cutter; a digital instant-read thermometer
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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