Line a tray with parchment paper, and sprinkle with confectioners’ sugar.
In a bowl, beat the butter. Add half the sugar slowly.
Add the peppermint extract or oil, the vanilla extract, and the heavy cream.
Beat till combined.
Add the rest of the sugar, and beat until it is thick and forms a ball.
Using a greased teaspoon, scoop even mounts of the mixture into your hands. Roll into a ball, use powdered sugar to keep it from sticking.
Place the ball onto the parchment paper, and press it into the desired thickness using the back of a measuring cup (or any flat surface). Use powered sugar to keep from sticking!
Refrigerate patties for 15 minutes, alternatively place the tray outside if it is cold.
While the patties are cooling, melt the chocolate and shortening together in a bowl either in a microwave or over a double boiler. Be careful so that it does not burn.
Dip the chilled patties into the chocolate, tap on the edge of the bowl to remove excess chocolate. (if the chocolate becomes to thick to dip, heat it up again.)
Continue for remaining patties, sprinkle atop sprinkles if desired.
Chill your patties so that the chocolate hardens.