Peppermint Thumbprint Cookies for 16

Instructions:

1. Cream the softened butter and granulated sugar together until the mixture is pale and fluffy.
2. Beat in the egg yolk until fully incorporated.
3. Sift together the flour, cocoa powder, cornstarch, baking soda, and salt; gradually add these dry ingredients to the butter mixture on low speed.
4. Mix until a soft, mahogany-colored dough forms.
5. Cover the dough and refrigerate for 30 minutes to prevent the cookies from spreading.
6. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Scoop 1 tablespoon of dough, roll into a ball, place on the sheet, and press your thumb or a rounded teaspoon into the center to create a deep well.
8. Bake for 10-12 minutes until edges feel set but centers remain soft.
9. Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack.
10. Combine chocolate chips and heavy cream in a bowl. Microwave in 20-second bursts, stirring in between, until velvety and smooth.
11. Stir in the peppermint extract.
12. Spoon approximately 1 teaspoon of ganache into each cookie well.
13. Immediately sprinkle crushed candy canes over the top before the chocolate sets.