MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Peppermint Patty Shortbreads
Categories: Pastry, Cookies, Chocolate, Dairy
     Yield: 30 servings

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     1 c  (230 g) unsalted butter;
          - room temp, more for pan
     1 ts Kosher salt
     1 c  (205 g) granulated sugar
     1 lg Egg yolk
 2 1/2 c  (320 g) A-P flour

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     2 dr Peppermint extract
     1 c  (200 g) granulated sugar
   1/2 c  Honey
   1/2 ts Kosher salt
     4 ts Powdered gelatin
     4 oz Semisweet chocolate;
          - chopped
   1/2 c  Heavy cream
          Crushed candy canes or
          - starlight mints; for
          - topping

 * May use Half-batch of Butter Shortbread Dough

 Set the oven @ 350°F/175°C.

 Line a sheet pan with parchment paper. Make the dough: In the bowl of
 a stand mixer fitted with the paddle attachment, combine the butter,
 salt and sugar. Beat on low speed until incorporated and smooth,
 scraping down the sides of the bowl as needed, about 3 minutes. (Do
 not beat until fluffy, you don't need to incorporate air into the
 dough.) Add the yolk and mix until just combined. Turn the mixer off
 and scrape down the sides of the bowl.

 Add the flour to the bowl all at once and scrape the bottom and sides
 of the bowl. Turn the mixer speed to low and beat until flour is fully
 incorporated, scraping the bowl again if needed, about 30 seconds. The
 dough will be in large crumbles.

 Add a drop of the peppermint extract to the dough and mix in using
 your hands. Turn the dough out onto a sheet of parchment paper and
 pat into a 5x7" rectangle. Place another sheet of parchment over
 the top and roll the dough into a 1/4" thick piece. Use a floured
 cookie cutter to stamp out the cookies, and ransfer them to the
 prepared baking sheet, spacing at least 1/2" apart. You can push the
 dough scraps back ogether and reroll as many times as necessary. Bake
 until the cookies are light golden brown at the bottom edges,
 rotating once halfway through baking, about 13 minutes. Transfer the
 cookies to a wire rack to cool completely.

 Prepare the marshmallow filling: In a small saucepan, combine the
 sugar, honey, salt and 1/4 cup water. Stir just to incorporate. Cook
 without stirring over medium-high until the sugar dissolves and the
 temperature of the syrup reaches 240°F, about 5 minutes. (Use an
 instant read thermometer or clip a candy thermometer to the pan to
 get an accurate reading.)

 Meanwhile, add 1/4 cup water to the bowl of a stand mixer fitted with
 the whisk attachment. Sprinkle in the gelatin and gently stir with a
 spatula to moisten the grains. Allow the gelatin to hydrate, or
 bloom, about 3 minutes, while the sugar mixture cooks.

 When the sugar syrup reaches 240 degrees, and the gelatin in the bowl
 has bloomed, turn the mixer on low, and slowly add the sugar syrup in
 an even stream. Increase the speed to high and whip the mixture until
 the meringue is thick, holds its peaks, has doubled in volume and
 cooled to room temp, 7 to 10 minutes. In the last minute of mixing,
 add the remaining drop of peppermint extract. Scoop the mixture into
 a piping bag, seal the top by twisting and set aside while you make
 the ganache.

 MAKE THE GANACHE: Transfer the chocolate pieces to a small heatproof
 bowl. In a small saucepan, heat the cream gently over low heat until
 it just begins to steam, 4 to 5 minutes. Pour the hot cream mixture
 over the chocolate pieces. Allow the chocolate and cream mixture to
 sit for 5 minutes. Stir until the chocolate is completely melted and
 the ganache is smooth.

 TO ASSEMBLE: Snip the end of the piping bag to create a small opening.
 Pipe peaked mounds of the peppermint marshmallow mixture on the top of
 each cookie. If the marshmallow is running off, allow it to cool
 another minute or two in the bag at room temperature.

 Dip each cookie, marshmallow top down into the chocolate until the
 marshmallow is completely coated. Once all the cookies have been
 dipped, decorate with the crushed candy canes. Allow the chocolate to
 cool completely and set. Keep the cooled cookies at room temperature
 in an airtight container for up to 3 days.

 Recipe by Yewande Komolafe

 RECIPE FROM: https://cooking.nytimes.com

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