1lb powdered sugar
4oz cream cheese, softened
7-14 drops Peppermint oil (I used 7)
6 oz semi-sweet chocolate chips or chocolate candy melt wafers

1.  Using a mixer, gradually add the powdered sugar to the cream cheese. Beat well until incorporated.
2.  Add peppermint essential oil and combine well
3.  Roll dough into teaspoon-size balls and place on baking sheets lined with wax paper. Press with a powdered sugar dusted glass with a flat bottom to make into a disc shape. Place into freezer for quick turn-around or into the fridge overnight. 

4.  When peppermints have firmed, melt chocolate or candy melt according to package directions. Fill a piping bag or freezer bag with the corner snipped with the melted chocolate. Dip each patty quickly to coat and replace on a waxed paper lined sheet pan. I recommend only pulling a few from the freezer or fridge at a time. They soften quickly in a warm kitchen and are more difficult to dip.

**** Thank you Victoria LeClaire for sharing this recipe

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