I cut out the shortening [because I'm not too worried about how 'shiny' my chocolate is... if you really care a lot, you should probably just temper your chocolate and that's that]. Also, I traded the extract for oil [what I have]. Also, I didn't add the vanilla. They still turned out great.
Here's the recipe as I used it:
2 cups powdered sugar
1.5 tbsp softened butter
1/4 tsp peppermint oil [or 2 tsp peppermint extract]
2 tbsp cream
10 ounces (about 1-1/2 cup) dark chocolate, chopped [I actually used 6 oz of dark and 4 oz of white chocolate so I could make some white ones]
1. To make the centers: in a blender, mixer, of food processor [I used the latter] mix the sugar, butter, extract/oil, and cream until well combined, smooth, and slightly tacky.
2. On a parchment lined cookie shoot, roll out the centers using a tsp sized measure spoon. Use your fingers to flatten them out a bit into 1-1.5 inch discs.
3. Allow to chill in fridge or freezer for at least 20 minutes.
4. For the coating: while centers are chilling, chop your chocolate and melt 3/4 of it in a metal bowl placed over simmering water [or a double boiler, you remember these]. Mix with a spatula and remove once completely melted. This should get your chocolate pretty close to tempered.
5. Add the remaining chocolate and mix until that is melted as well. (Keep mixing, it will melt!)
6. When centers are chilled, use a spoon to dip the centers into the chocolate, enrobing completely, and then return to wax lined cookie sheet. Note: do not try to be clever and place on wire rack. Chocolate will stick to rack. Use the wax paper/parchment paper lined cookie sheet method, it works best!
Store these in the fridge. That bit of cream and butter means they'll go bad if left out.
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