Peppermint Patties

1 egg white
4 cups powdered sugar
1/3 cup light corn syrup
1/2 tsp peppermint oil or extract
cornstarch for dusting
1 16 oz bag semisweet chocolate chips

In a medium bowl, beat egg white until it is stiff and forms peaks (don't use plastic bowl for this).

Slowly add the powdered sugar while blending with an electric mixer set on medium speed.

Add the corn syrup and peppermint oil or extract and knead the mixture with your hands until it has the smooth consistency of dough.

Using a surface and rolling pin lightly dusted with cornstarch, roll out the dough 1/4 inch thick.

Punch out circles of peppermint dough with a biscuit cutter or a clean can with a diameter of about 2-1/2 inches.
 
Place on plates or cookie sheets; let them firm up in the refrigerator about 45 minutes.

Melt the chocolate chips in a microwave set on High for 2 minutes
Stir halfway through the heating time; melt thoroughly, but do not overheat.

Drop each patty into the chocolate and coat completely.

Using 2 forks, one in each hand, lift the coated patty from the chocolate.

Gently tap the forks against the bowl to knock off the excess chocolate and place each patty on waxed paper.

Chill the peppermint patties until firm, about 30 minutes.