1 cup butter, softened
1 1/2 cups sugar
1 teaspoon vanilla
1 egg yolk
1 whole egg
1/2 cup irish cream liqueur
4 cups flour
1/2 teaspoon salt
1 tablespoon baking powder

cream together butter and sugar until fluffy. beat in vanilla and egg yolk until combined, then beat in whole egg; beat until smooth. pour in irish cream and beat until incorporated.

sift together flour, salt and baking powder. stir into butter mixture until evenly mixed. form into a flattened ball, wrap well with plastic wrap, and refrigerate 2 hours to overnight.

preheat oven to 350°. line 2 baking sheets with parchment paper.

roll dough out to 1/4″ thickness on a floured work surface. cut into shapes using cookie cutters and place onto baking sheets.

bake in preheated oven until golden brown around the edges, 6-8 minutes. cool on a wire rack until they reach room temperature.