Spiked Mint Milanos
Dec 9, 2021 22:51:35 GMT -5
Post by maybetoday on Dec 9, 2021 22:51:35 GMT -5
Spiked Mint Milanos
Yield: 40 spiked mint milanos
Ingredients
Cookie dough
2 sticks unsalted butter, room temp
1&1/2 cups sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract
4 cups AP flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup Baileys with a hint of mint chocolate
Peppermint Chocolate Ganache
6 ounces chocolate - I use semisweet
1/2 cup heavy cream
1/2 teaspoon peppermint extract
Instructions
Cream butter and sugar till light and fluffy.
Add egg and egg yolk.
Mix in vanilla extract.
Alternate adding in dry ingredients with Baileys till combined.
Wrap cookie dough in plastic wrap and refrigerate a few hours to overnight.
Roll out dough & cut out cookies using cookie cutters
Chill cookies at least 30 minutes before baking to keep their shape.
Bake at 350 degrees for 12-13 minutes rotating once halfway through. Start checking them after 10 minutes. As soon as they get a little blonde on the edges, they’re done.
Peppermint Ganache
Bring heavy cream up to a scald.
Pour over chopped chocolate and mix to combine.
Stir in peppermint extract.
Set ganache aside so it can set, stirring every so often.
Once ganache has thickened, fill cookies and refrigerate.
At this point you can leave the cookies as they are, or you can dip them in chocolate & sprinkles.
Notes
If you want to make the ganache ahead of time, just refrigerate it. Take it out about an hour before you'll need it to take the chill off. You can always microwave it for 10-15 second increments to get it to piping consistency.
You can just spoon the ganache on the cookies or use a small spatula, but I prefer using a piping bag. It makes life easier.
link
Yield: 40 spiked mint milanos
Ingredients
Cookie dough
2 sticks unsalted butter, room temp
1&1/2 cups sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract
4 cups AP flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup Baileys with a hint of mint chocolate
Peppermint Chocolate Ganache
6 ounces chocolate - I use semisweet
1/2 cup heavy cream
1/2 teaspoon peppermint extract
Instructions
Cream butter and sugar till light and fluffy.
Add egg and egg yolk.
Mix in vanilla extract.
Alternate adding in dry ingredients with Baileys till combined.
Wrap cookie dough in plastic wrap and refrigerate a few hours to overnight.
Roll out dough & cut out cookies using cookie cutters
Chill cookies at least 30 minutes before baking to keep their shape.
Bake at 350 degrees for 12-13 minutes rotating once halfway through. Start checking them after 10 minutes. As soon as they get a little blonde on the edges, they’re done.
Peppermint Ganache
Bring heavy cream up to a scald.
Pour over chopped chocolate and mix to combine.
Stir in peppermint extract.
Set ganache aside so it can set, stirring every so often.
Once ganache has thickened, fill cookies and refrigerate.
At this point you can leave the cookies as they are, or you can dip them in chocolate & sprinkles.
Notes
If you want to make the ganache ahead of time, just refrigerate it. Take it out about an hour before you'll need it to take the chill off. You can always microwave it for 10-15 second increments to get it to piping consistency.
You can just spoon the ganache on the cookies or use a small spatula, but I prefer using a piping bag. It makes life easier.
link
