• 1/6 Nat Shortbread Day 4

    From Dave Drum@1:2320/105 to All on Fri Jan 5 17:26:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

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

    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

    MMMMM-------------------------TO FINISH------------------------------
    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 5" X 7" 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-oF, 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.

    By: Yewande Komolafe

    Yield: 30 cookies

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

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