Wednesday, February 3, 2010

Maple Bacon Shortbread Cookies

I know, I know - bacon cookies??? Using bacon in cookies and desserts sounded like a strange trend to me, but there are so many people blogging and raving about it, that I decided I had to try it.
I sent a few recipes to my husband and some friends asking what they thought. Everyone pretty much said the same thing. It sounds gross, but intriguing. After looking at several chocolate chip bacon cookies and bacon cupcakes, I decided on this recipe. I wasn't sure if I (or the people I'm cooking for) was ready for the chocolate/bacon combo. I thought a savory shortbread cookie might just be fantastic.

The cookies took a while to come together since you have to bake the bacon first and let it cool, then make the dough and chill it. I ended up letting the dough chill overnight, making it a 2 day process.

They turned out REALLY good. I could have just eaten the uncooked dough, but they were even better baked. They were a little too flour-y for me so next time I will probably cut back the flour a little bit. Over all they were great though. Definitely worth a shot!
Without further ado!
Maple Shortbread Cookies with Candied Bacon

Candied Bacon:
10 slices of thick cut maple bacon
brown sugar
Preheat oven to 400F
Line a rimmed baking sheet with parchment paper. Lay the bacon strips down and top with brown sugar. Bake for 10 minutes.

Transfer bacon to clean sheet of parchment paper and throw away the used one. Flip bacon over and top the second side with brown sugar. Bake for another 10 minutes.

Let bacon cool on cooling rack. Once bacon has cooled, dice it into small pieces. At this point you can bake it again for another 4-6 minutes for extra crispy bacon.

3 sticks unsalted butter - softened
3/4 cup sugar
1/4 cup + 2 tbsp maple syrup
1 tsp vanilla
3 1/4 cup flour
1/2 tsp salt

Cream butter and sugar in a stand mixer. Add maple syrup and vanilla. Add flour one cup at a time. Add diced bacon. Divide dough into 2 equal portions. Turn out onto waxed paper. Roll into logs and refrigerate for at least 2 hours.

Cut into slices 1/4in thick. Bake on parchment lined baking sheet for 11+ min. (15 in my oven) until lightly golden brown. Transfer to a cooling rack

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