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I made delicious, wonderful bacon cookies. They're bacony and mapley and wonderful. See below for recipe. I modified a shortbread cookie recipe from foodnetwork.com. I really only tampered with the preparation because really? you want me to use a food processor to make cookies. Really food network? Really?
Ingredients
2 cups all purpose flour
1/2 teaspoon salt
1/2 cup & 2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 cup butter (That's two sticks.)
1 teaspoon water
Cooked Bacon*
Maple syrup*
Items marked on asterisk have no measurements, because how much you use depends on personal preference
Preparation
Toss all the ingredients into a bowl. You can sift the dry ingredients if you want -- I did, but I don't think it makes any difference. Combine everything; I used my hands, you can use beaters, but this gets thick so unless you have a stand mixer it may not be able to take it. Work until the stuff becomes a dough. It will take some time to get dough-like, but just keep at it and it will happen. After it is a dough, smoosh into a 2&1/2" wide log and cover with tin foil or plastic wrap and toss it in the fridge for at least 30 minutes. When your log is firm take it out of the fridge and preheat the oven to 375F. Take the log and cut it into 1/3" disks. Lay the disks out on a parchment paper lined cookie sheet (it doesn't have to be parchment paper lined, but then you may have to grease it, and they may stick). Cook the cookies for about 10 minutes, then take the cookies out. KEEP THE OVEN ON. Take the cookies and put the desired amount of bacon on each. After the bacon is on, put a generous drop of maple syrup on each piece of bacon and then flip the bacon over so that the syrup is holding the bacon on. Flip the cookie sheet around, so the cookies that were facing front are now facing back, and cook the cookies another ten minutes, or until the edges are a yummy brown color.
Alternatively -- I cannot stress enough that I HAVE NOT tried this and cannot guarantee the results -- you can put bacon chunks and maple syrup directly into the cookie dough. The maple syrup, of course, is optional if you are adding the bacon right to the dough.
And viola, you has bacon cookies good enough to make a rabbi convert! (No, really, that's a joke -- please don't kill me.)
ps: FOR THE LOVE OF GOD DO NOT USE MARGARINE OR YOUR COOKIES WILL TURN OUT BADLY!!! USE ONLY REAL BUTTER!!!!
Ingredients
2 cups all purpose flour
1/2 teaspoon salt
1/2 cup & 2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 cup butter (That's two sticks.)
1 teaspoon water
Cooked Bacon*
Maple syrup*
Items marked on asterisk have no measurements, because how much you use depends on personal preference
Preparation
Toss all the ingredients into a bowl. You can sift the dry ingredients if you want -- I did, but I don't think it makes any difference. Combine everything; I used my hands, you can use beaters, but this gets thick so unless you have a stand mixer it may not be able to take it. Work until the stuff becomes a dough. It will take some time to get dough-like, but just keep at it and it will happen. After it is a dough, smoosh into a 2&1/2" wide log and cover with tin foil or plastic wrap and toss it in the fridge for at least 30 minutes. When your log is firm take it out of the fridge and preheat the oven to 375F. Take the log and cut it into 1/3" disks. Lay the disks out on a parchment paper lined cookie sheet (it doesn't have to be parchment paper lined, but then you may have to grease it, and they may stick). Cook the cookies for about 10 minutes, then take the cookies out. KEEP THE OVEN ON. Take the cookies and put the desired amount of bacon on each. After the bacon is on, put a generous drop of maple syrup on each piece of bacon and then flip the bacon over so that the syrup is holding the bacon on. Flip the cookie sheet around, so the cookies that were facing front are now facing back, and cook the cookies another ten minutes, or until the edges are a yummy brown color.
Alternatively -- I cannot stress enough that I HAVE NOT tried this and cannot guarantee the results -- you can put bacon chunks and maple syrup directly into the cookie dough. The maple syrup, of course, is optional if you are adding the bacon right to the dough.
And viola, you has bacon cookies good enough to make a rabbi convert! (No, really, that's a joke -- please don't kill me.)
ps: FOR THE LOVE OF GOD DO NOT USE MARGARINE OR YOUR COOKIES WILL TURN OUT BADLY!!! USE ONLY REAL BUTTER!!!!
Category Photography / All
Species Unspecified / Any
Size 960 x 1280px
File Size 164.3 kB
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