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1
Preheat oven to 350F Line 4 large baking sheets with parchment paper.
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2
Sift flour, cocoa, baking soda, and salt in bowl.
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3
With electric mixer on med speed beat butter 1 minute.
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4
Add sugar and beat 4 minutes.
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5
Reduce speed to low.
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6
Beat in egg and peppermint extract until blended.
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7
Alternately add flour mixture and buttermilk, beginning and ending with flour mixture and beating until just blended.
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8
Drop 12 scant tablespoons of batter onto baking sheet 1 1/2 inches apart.
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9
Bake until cookies are springy to touch, 10-12 minutes.
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10
Slide parchment paper onto rack, let cool.
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11
Repeat to make 48 cakes.
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12
Peppermint Filling - Place corn syrup in a small saucepan.
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13
Cover and cook over high heat 4 minutes.
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14
Meanwhile combine egg whites and cream of tarter in large metal bowl of stand mixer.
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15
With whisk attachment on med-high speed, beat until soft peaks form.
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16
Turn off mixer/.
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17
Uncover pan and boil syrup, without stirring, until it reaches 230F (thread stage) on candy thermometer, 8-10 minutes.
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18
Immediately remove pan from heat.
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19
With mixer on low speed, add hot syrup in slow steady steam along side of bowl, beating until well blended.
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20
increase speed to med-high.
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21
Beat mixture until bowl feel lukewarm to touch, 12-14 minutes.
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22
Turn mixer off, add sifted confectioners sugar, vanilla extract and peppermint extract.
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23
With mixer at med speed, beat just until smooth.
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24
Add green food coloring, beating just until blended.
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25
With metal spatula remove cakes from parchment paper.
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26
Spread filling evenly over flat side of 24 cookies.
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27
Return cookies to on baking sheet, CHILL until filling is set about 30 minutes.
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28
Serve at room temperature.
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29
If making ahead, transfer cookies to airtight containers with wax paper between layers.
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30
Cover and store at room temperature up to 1 week.
