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I couldn't resist these Spiked Mint Milanos during my Christmas baking trials. They're a total gem that wows everyone in my kitchen! This naughty mix of Baileys, fresh mint and chocolate makes absolutely heavenly cookies. I can't do without them on my holiday platters anymore.
An irresistible little guilty pleasure
These cookies never last long in my house! The secret? That tiny hint of Baileys that works magic with chocolate and mint. The buttery texture literally melts in your mouth. They're my favorite tasty gift to share during holidays, though I always keep a few for myself!
My shopping list must-haves
- For the cookies: 230g of my favorite softened butter, 1.5 cups sugar, 1 egg plus an extra yolk for richness, a splash of pure vanilla, 4 cups quality flour, my trusty baking powder, a pinch of salt, and the star: 1/2 cup Baileys!
- For my mint-chocolate ganache: 170g good dark chocolate, 1/2 cup fresh cream, and my favorite peppermint extract.
My simple making process
- Starting with the dough
- I beat my butter and sugar until the mix turns pale. I add eggs one by one, my vanilla, then switch between flour and Baileys. My dough chills overnight, that's my trick for perfect cookies.
- The fun part
- I lovingly roll out my dough and cut my favorite shapes. A quick chill before baking is key for crisp edges.
- Oven magic
- I watch my little treasures like a hawk for 12-13 minutes at 175°C. When the edges start turning golden, we're good!
The delicious ganache moment
- The crucial step
- I warm my cream gently before pouring it over the chocolate. I stir patiently until everything looks smooth and silky.
- The magical flavor
- I mix in peppermint that makes all the difference. I let my ganache set slowly while keeping an eye on it.
- Putting it all together
- Once my ganache reaches the perfect texture, I spread it generously on my cookies. A quick chill and my little wonders are ready to win over everyone's taste buds!
My helpful tricks
After years of testing, I've got my habits: I never skip chilling before rolling the dough, it's so important! My piping bag is my best friend for applying ganache. If it gets too firm, 10 seconds in the microwave makes it perfect again. I keep my goodies in a nice airtight container in the fridge, though they never stick around for long!
Tasty twists I can't resist
I often play around with different versions. Sometimes I swap Baileys for Kahlúa to get a coffee touch, or Amaretto for an almond flavor. I also love adding crushed candy cane pieces for extra crunch and festive flair. That's the fun part of cooking: you can always reinvent your favorites!
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Frequently Asked Questions
- → Can Baileys be swapped out?
- Yes, you can use milk or cream instead. The flavor changes, but the cookies will still be tasty and kid-friendly.
- → How should I store these cookies?
- Keep them in an airtight container for about a week. If the ganache is soft, store them in a cool place for freshness.
- → Can the dough be frozen?
- The dough freezes well for up to 3 months. You can also freeze unfilled baked cookies for up to 2 months.
- → What type of chocolate works best for ganache?
- Go for quality dark chocolate, 60-70% cocoa. Couverture chocolate provides the smoothest ganache texture.
- → How do I make perfectly even cookies?
- Chill the dough before rolling it out and chill the cut cookies before baking. Use thickness guides for consistency.