1. Preheat oven to 350°F Line 4 large baking sheets with parchment paper. 2. Sift flour, cocoa, baking soda, and salt in bowl. With electric mixer on med speed beat butter 1 minute. Add sugar and beat 4 minutes. 3. Reduce speed to low. Beat in egg and peppermint extract until blended. 4. Alternately add flour mixture and buttermilk, beginning and ending with flour mixture and beating until just blended. 5. Drop 12 scant tablespoons of batter onto baking sheet 1 1/2 inches apart. Bake until cookies are springy to touch, 10-12 minutes. 6. Slide parchment paper onto rack, let cool. Repeat to make 48 cakes. 7. Peppermint Filling - Place corn syrup in a small saucepan. Cover and cook over high heat 4 minutes. 8. Meanwhile combine egg whites and cream of tarter in large metal bowl of stand mixer. With whisk attachment on med-high speed, beat until soft peaks form. Turn off mixer/. 9. Uncover pan and boil syrup, without stirring, until it reaches 230F (thread stage) on candy thermometer, 8-10 minutes. Immediately remove pan from heat. With mixer on low speed, add hot syrup in slow steady steam along side of bowl, beating until well blended. increase speed to med-high. Beat mixture until bowl feel lukewarm to touch, 12-14 minutes. Turn mixer off, add sifted confectioners sugar, vanilla extract and peppermint extract. With mixer at med speed, beat just until smooth. Add green food coloring, beating just until blended. 10. With metal spatula remove cakes from parchment paper. Spread filling evenly over flat side of 24 cookies. 11. Return cookies to on baking sheet, CHILL until filling is set about 30 minutes. Serve at room temperature. If making ahead, transfer cookies to airtight containers with wax paper between layers. Cover and store at room temperature up to 1 week. ---------------------------------------------------------------------------
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