Step 1: Combine caster sugar, butter, pouring cream, and 2 teaspoons peppermint extract in the bowl of a stand mixer, fitted with the paddle attachment. Mix until the mixture comes together.

It should be soft but not sticky to the touch—if it's sticky, add more caster sugar a couple of tablespoons at a time until it's stiff and no longer tacky.  

Step 2: Mold the dough into a ball with your hands and roll it out between two sheets of parchment paper until it's about 1/4" thick. 

Step 3: Chill the dough in the freezer for at least 15 minutes, then use a small circular cookie cutter to cut the dough into discs. When the remaining dough thaws you can roll in back into a ball and repeat step 3.

Step 4: Place the discs back in the freezer for at least 10 minutes. While the patties are chilling, melt the chocolate by placing it in a bowl in the microwave on half power and stirring every 30 seconds until smooth and thoroughly melted. 

Step 5: Remove the patties from the freezer and dip, one at a time, in the melted chocolate. I found it worked best to drop the patty in, gently press with a finger to submerge it in chocolate, then use a fork to flip it over, shake off the excess chocolate, and place the covered patty on a sheet of parchment paper. 

Step 6: Let the patties cool at room temperature until chocolate has hardened. Use a paring knife to clean up the bottom edges, if necessary.

Step 7: When the chocolate has set, mix together some edible gold dust with a few drops of peppermint extract, and use a clean paintbrush to brush it onto the peppermint patties.  

More St. Patrick's Day Desserts:

• St. Patrick's Day Green Chocolate Chip Cookies Recipe
• Chocolate Stout Cupcakes Recipe
• Special Pancakes for St. Patrick's Day