Organic Peppermint Patties

In a large mixing bowl, combine sweetened condensed milk and peppermint extract. Beat in enough confectioners’ sugar, a little at a time, to form a stiff dough that is no longer sticky.
Kneed dough like bread dough to remove any lumps and to keep fresh while working.
Form into 1-inch balls, then place on waxed paper and flatten with fingers to form patties. Let patties dry at room temperature two hours, turning once (easiest done with a spatula).
To dip, there are two options:
(1) Dip in tempered chocolate (profession method, gives a better finish): In a double boiler, melt 2 1/4 cups of chocolate chips, stirring often until chocolate reaches 115° F. Remove from heat, add remaining chocolate chips (3/4 cup). Stir until smooth and let cool to 85–95° F. Dip patties, one at a time, into chocolate using a fork or a dipping spoon/fork. Turn onto waxed paper, let cool until set.
OR (2) Dip in melted chocolate (easy method, tastes just as good): In a medium saucepan over low heat or a double boiler, melt chocolate with shortening, stirring often. Remove from heat. Dip patties, one at a time, into chocolate using a fork or a dipping spoon/fork. Turn onto waxed paper, let cool until set.
Store in an air-tight container. Refrigerate if storing for more than a few days.