Choco Mint Baileys (Print Version)

# Ingredients:

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

# Instructions:

01 - Mix the softened butter with the sugar till it's light and fluffy.
02 - Blend in the whole egg followed by the yolk to the butter mixture.
03 - Stir in the vanilla extract thoroughly.
04 - Alternate adding the dry ingredients (flour, baking powder, salt) with the Baileys until you've got a smooth dough.
05 - Wrap the dough in plastic wrap and let it chill for a few hours or overnight.
06 - Roll the dough out and cut into shapes you like. Chill the cut dough for another 30 minutes before baking.
07 - Bake at 175°C for 12–13 minutes. Flip halfway through, and look for slightly golden edges.
08 - Heat the heavy cream until it begins to simmer, then pour it over the chopped chocolate. Stir until the chocolate melts completely.
09 - Add the peppermint extract to the melted ganache and let it cool down to thicken.
10 - Use a piping bag or a small spatula to spread the peppermint ganache on the cookies.

# Notes:

01 - These sandwich cookies are a twist on the classic Milano with a boozy kick of Baileys.
02 - Feel free to tweak the ganache's flavor by swapping the peppermint extract.

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