"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Christmas Party Mints (chocolate covered thin mints) Recipe

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This recipe for Christmas Party Mints (chocolate covered thin mints), by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty & Pat Roylance
Added: Monday, October 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup whipping cream (Donít use 1/2 and 1/2 Use a good quality cream)
1/2 cup butter melted
1 egg white
1/2 teas. Cream of Tartar
Few grains of salt
Peppermint Oil to taste.
7 Cups Powder Sugar.
Dipping Chocolate

Directions:
Directions:
Heat cream until hot, not boiling. Add butter, egg white, cream of tartar, and salt. Add peppermint oil blending well. Add powder sugar a small amount at a time, blending well after each addition. Keep stirring in sugar until you canít stir in more, then knead the candy like bread dough for at least 10 minutes, adding more sugar if candy gets sticky. The kneading is what makes these mints smooth and creamy. Shape and dry at least a few hours before dipping. You can roll out this candy and cut it with small cookie cutters or biscuit cutters, or try rolling it into a log and cutting it with a string slipped around the bottom of the log. Cross the string at the top and pull to cut the candy. You can also try a cheese cutter. You can buy dipping chocolate, which is easier to use. You can also melt chocolate chips in the microwave. You will need to add 2 Tbl of shortening to the chips while melting. (2 Tbl of shortening to one package of chocolate chips)

Personal Notes:
Personal Notes:
Store these mints in a tightly covered container for a couple of weeks (if you can ;-) they get better with age.

 

 

 

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