Spiced Mint Milanos (Print Version)

# Ingredients:

01 - 1 cup (225 g) unsalted butter, softened.
02 - 1 1/2 cups (300 g) sugar.
03 - 1 large egg.
04 - 1 additional egg yolk.
05 - 1 teaspoon vanilla extract.
06 - 4 cups (500 g) all-purpose flour.
07 - 1 tablespoon baking powder.
08 - 1/2 teaspoon salt.
09 - 1/2 cup (120 ml) Baileys Irish Cream.
10 - 6 oz (170 g) dark chocolate, chopped.
11 - 1/2 cup (120 ml) heavy cream.
12 - 1/2 teaspoon peppermint extract.

# Instructions:

01 - Whip the butter and sugar together until it's fluffy and smooth.
02 - Add the whole egg first, then follow with the extra yolk. Blend everything nicely.
03 - Stir in the vanilla and ensure it's evenly combined.
04 - Alternately mix in the dry ingredients (flour, baking powder, salt) and Baileys until it forms a smooth dough.
05 - Wrap the dough in plastic wrap and let it sit in the fridge for a few hours or overnight.
06 - Roll out the chilled dough and use cutters to make your shapes. Chill the cut-out pieces for about 30 minutes before baking.
07 - Bake at 350°F (175°C) for 12-13 minutes. Flip them halfway, and look for lightly golden edges.
08 - Heat the heavy cream until it’s just simmering. Pour it over the chopped chocolate, then stir until it’s smooth.
09 - Mix in the peppermint extract and let the ganache sit until it thickens.
10 - With a piping bag or spatula, spread the ganache on cookies and sandwich them together.

# Notes:

01 - These cookies are similar to the classic Pepperidge Farm Milano but with a boozy Baileys twist.
02 - Feel free to swap the mint extract with other flavors to suit your taste.

Back