Tuesday, February 10, 2009

Maple Shortbread Cookies with Candied Bacon

Dev and I LOVE bacon. Who doesn't like bacon?!

Last summer, I came across a recipe for Chocolate Chip BACON Cookies. It seemed odd but tempting: crispy bacon added to Chocolate Chip cookie dough. I've been meaning to make these for months now, BUT, the other week I saw a recipe for Candied Bacon Ice Cream by David Lebovitz - the bacon was coated in brown sugar and beautifully caramelized. It was THIS candied bacon, that got me thinking...
Maple Shortbread Cookies with Candied Bacon

Preheat oven to 400F

Candied Bacon
10 slices of thick-cut Maple bacon
Brown sugar

Lay bacon on a parchment lined baking sheet and sprinkle with brown sugar. Bake for 9 min.

I transferred the bacon to another clean sheet of parchment paper at this point - a lot of grease came out and the sugar will burn if you don't. Flip the bacon over, sprinkle more brown sugar on top and bake another 9 min. Flip again and bake another 5 min., or until it looks mahogany in color.

Cool on a rack.

Chop up bacon and sprinkle on another baking sheet lined with parchment.

Reduce oven to 350.

Bake bacon bits for another 5 min.
You don't have to do this step, but I wanted the bacon xtra crispy.

Shortbread cookies
3 sticks unsalted butter, softened
3/4 cup sugar
1/4 C + 2T maple syrup
1 tsp vanilla
3 1/4C flour
1/2 tsp salt

Mix together butter and sugar. 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 for 11+ min. until lightly golden brown.

Enjoy! A drizzle of maple glaze or dark chocolate might make these even tastier!


lisamzim said...

oh yum. i think i am going to try and make these next week.. thanks for the post!

Mapleleafgirl said...

what size stick of butter?

KYMadan said...

Mapleleafgirl! the stick of butter i use is equiv. to 1/2 Cup. Thanks for checking out my blog!

Meredith S said...

So it's 1 1/2 cups butter total? How many cookies did this make?

Deverie Robinson said...

Wow - my name is Dev and I love bacon too! :) Great recipe.

Travis said...

I followed the directions for making the candied bacon, and all my bacon burned! I'm going to go through with making these cookies anyway, I hope they aren't terrible.

stumpy said...

meredith - yes, 1 1/2 cups! :-)

travis - oh no! did you use thick cut bacon? Thin sliced bacon may cook faster. Also, if you don't change out the parchment, the sugar will burn. Hard to know - sorry!

Anonymous said...

how many cookies does this make???? I am making htem for a cookie exchange. I had the same idea and found this recipe!

KYMadan said...

Hey "anonymous" - Sorry, I can't remember how many it made. It did make 2 logs so, depending upon how thin/thick you cut the slices, you could make more or less? Also, haven't tried this yet, but I've heard using maple extract could enhance the flavor.. and another interesting tip was using bacon FAT in place of the butter! WOW. I have yet to try this.

Anonymous said...

Trying this recipe out today.SO EXCITED!Just a heads up...you forgot to tell us when to add the salt.

Cindy said...

It's like eating breakfast in a supper yummy cookie. I think that breakfast should ALWAYS be made like this. :)

Cheryl said...

I'm really eager to make these this week! Do you think it's ok to refrigerate the dough overnight before baking? I'm concerned about the bacon in the dough, as I expect there to be a 24 hr gap in time from when I make the dough to when I can actually bake the cookies. I'm just curious if you've ever let these sit for significantly more than 2 hours in the fridge.