For the Dough

• 2 sticks unsalted butter, room temperature
• 1½ cups granulated sugar
• 1 egg
• 1 egg yolk
• 1 tsp vanilla extract
• 4 cups all-purpose flour
• ½ tsp salt
• 1 tbsp baking powder
• ½ cup mint chocolate Irish cream liqueur

For the Ganache

• 6 oz (about 1 cup) semisweet chocolate chips
• ½ cup heavy cream
• ½ tsp peppermint extract

For Decorating

• high quality melted chocolate or candy melts
• sprinkles

Make Dough

1. In a stand mixer fitted with the paddle attachment, cream together butter & sugar until light & fluffy, about 5-7 minutes
2. Add egg & egg yolk one at a time & mix until combined
3. Add vanilla
4. Alternate adding in dry ingredients with mint chocolate liqueur until combined
5. Wrap dough in plastic & refrigerate at least 2 hours. (Meg recommends chilling the dough overnight)

Roll Out & Bake

1. Let the dough sit out at room temp before rolling it out
2. Sprinkle flour on your work surface so the dough doesn't stick
3. Using a rolling pin, roll the dough to about ¼" thick
4. Cut using cooking cutters and place on a parchment-lined cookie sheet
5. Refrigerate 20-30 minutes before baking
6. Bake 10-12 minutes at 350°, or until edges of cookies are golden

**You can cut your cookies ahead of time and freeze them in wax paper-lined tupperware. Put the frozen cookies straight into the oven & bake until golden.**

Make Peppermint Ganache

1. Bring heavy cream up to a light simmer over low heat
2. Pour over chocolate chips and whisk until combined
3. Let sit at room temp until firm and pipeable 

**If you'd like to make your ganache ahead of time, store it covered in the fridge. Let come to room temperature before piping onto cookies**

Fill & Chill

1. Let cookies cool before filling them
2. Transfer ganache into a piping bag
3. Fill & sandwich the cookies together
4. Refrigerate at least 15 minutes before decorating

Dip & Decorate

1. Heat some high quality chocolate or candy melts in the microwave until melted, about 1-2 minutes
2. Dip cookie sandwiches in chocolate and then decorate with sprinkles
3. Store completed cookies in the refrigerator