Beat 2 cups of powdered sugar, and butter until well combined, in a large bowl.

Slowly add heavy cream, 1 tablespoon at a time, until well combined. Then add in the extracts and beat until mixed together.

Slowly add more powdered sugar until the mixture is stiff.

Set the peppermint filling on a piece of parchment paper and roll it into a log that is 2 inches in circumference.

Let the filling chill in the freezer for about 20-30 minutes, or in the refrigerator overnight.

Cut the log into ½ inch thick pieces, using a sharp knife. Using powdered sugar if the dough is sticky, roll it into a ball.

Softly flatten the ball into a circular disc using a glass that has been dipped in powdered sugar.

Set the discs on a parchment paper-lined baking sheet.

Place the discs in the refrigerator while you prepare the chocolate.

Heat the chocolate and shortening in a microwave-safe bowl at 50% power for 30 seconds.

Continue heating and stirring for 20-30 seconds at a time.

Stop just before the chocolate is completely melted. Stir the chocolate until smooth.

Line a baking sheet with parchment paper.

Take a few patties from the refrigerator and dip them into the melted chocolate. Continue until all are dipped. Let the candy set until fully hardened. Store in an airtight container for up to 2 weeks.