Peppermint Patties

In the bowl of a food processor, pulse the butter and powdered sugar until well blended. Add in the peppermint extract, pulse again. Add the heavy cream and processor until a ball forms, adding an additional tablespoon heavy cream (or non dairy milk) only if needed.

Wrap the ball in plastic wrap. Gently press the ball into a flatter disk. Refrigerate for 30 minutes.

On a surface dusted generously with powdered sugar, gently roll the disk into a 1/3 inch thick square. Using your favorite small (1 to 1 1/2 inch) cookie cutter dipped in powdered sugar, cut out 20 to 24 shapes. Each shape should be between 10 and 12 gm of filling. Place shapes in freezer for 30 minutes to harden so that they keep their shape when dipped in the melted chocolate.

Meanwhile, melt the chocolate and coconut oil in the microwave or using a double boiler. For the microwave, heat on half power for 30 seconds, stir and repeat until it is all melted. For the double boiler method, place boiling water in a saucepan and place a bowl in the pan. Add the wafers and coconut oil to the bowl. Set to low heat and watch carefully, stirring occasionally until melted. You can add a pinch of sea salt and 1/4 tsp instant espresso powder to the chocolate wafers if desired.

Drop the peppermint patties into the melted chocolate, flip over, and then place the dipped peppermint patties on either a silicone mat or waxed paper to dry.