Instructions
In a large bowl, beat together butter, cream, and peppermint extract.
Gradually add powdered sugar until a thick dough forms. Adjust peppermint flavor if needed.
Roll dough between two sheets of parchment paper (about ¼ inch thick).
Cut small circles with a round cutter and place them on a parchment-lined tray.
Freeze discs for 15–20 minutes until firm.
Melt chocolate and shortening together until smooth.
Dip each peppermint disc into the chocolate using a fork, coat fully, and place back on tray.
Chill in the fridge until chocolate sets (20–30 minutes).
Decorate with candy canes, sprinkles, or white chocolate drizzle if desired.
Store in an airtight container (up to 2 weeks in the fridge, 3 months in freezer).
