1. Add the butter and sugar to a large bowl and mix until light and fluffy. Add the eggs one by one and mix well after each addition. Mix the flour with cocoa powder and add to the bowl – mix/knead until you get a nice smooth dough. Shape into a ball, flatten and wrap in plastic wrap. Place in the fridge for about 1 hour.

 

2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Roll out half of the dough between two sheets of baking parchment to avoid the use of flour. Use cookie cutters (rounds, squares or stars) with/without holes in the middle and cut out cookies. Place the cookies onto the baking sheet (keep the rest of the dough in the fridge) and bake for 8-10 minutes. The cookies should be firm but not dry. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough until everything has been used.

 

3. For the ganache chop the chocolate and add together with the heavy cream and Baileys to a microwave-safe bowl. Heat up gently until the chocolate has melted completely and you have a smooth ganache. Set aside and let cool down. The ganache should cool down to room temperature, thickened but not get hard. Fill into a piping bag (you can also use a spoon) and pipe a small amount on the cookies without a hole and top them with cookies that have a hole to create sandwich cookies. Let dry.

 

4. For the sugar glaze mix the confectioners’ sugar gradually with the lemon juice until you get a nice thick glaze. Fill into a piping bag and decorate the cookies with little dots.