Holiday goody boxes

So here are all the recipes for the goodies I packaged up:

Pumpkin Scones:
Post with recipe here



Peppermint Biscotti:

• 3/4 cup butter (no substitutes), softened
• 3/4 cup sugar
• 3 eggs
• 2 teaspoons peppermint extract
• 3 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup crushed peppermint candy
• FROSTING:
• 2 cups semisweet chocolate chips
• 2 tablespoons shortening
• 1/2 cup crushed peppermint candy
• 
  
• In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking soda and salt; stir in peppermint candy. Gradually add to creamed mixture, beating until blended (dough will be stiff).
• 
  
• Divide dough in half. On an ungreased baking sheet, roll each portion into a 12-in. x 2-1/2-in. rectangle. Bake at 350 degrees F for 25-30 minutes or until golden brown. Carefully remove to wire racks; cool for 15 minutes. Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 12-15 minutes or until firm. Remove to wire racks to cool.
• 
  
• In a microwave safe bowl, melt chocolate chips and shortening; stir until smooth. Dip one end of each cookie in chocolate; roll in candy. Place on waxed paper until set. Store in an airtight container.

Peppermint Marshmallows:

3 packages unflavored gelatin

1 cup ice cold water, divided

12 ounces granulated sugar, approximately 1 1/2 cups

1 cup light corn syrup

1/4 teaspoon kosher salt

1 teaspoon vanilla extract

1 teaspoon peppermint extract

1/4 cup confectioners' sugar

1/4 cup cornstarch

Nonstick spray

peppermint candy crushed

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whiskattachment standing by.

In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue towhip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla and peppermint during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover.  Sprinkle the crushed peppermint on top. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.