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Here’s a little experiment I tried last week with a classic 1-2-3 formula for making shortbread cookies. Bacon cookies!?! Do I need to say more? I think not…

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Bacon Shortbread Cookies

1/4 Cup cold Bacon Drippings (Fat) or Butter
1/4 Cup Unsalted Butter slightly softened
1/4 Cup Maple Sugar (optional)
1/4 Cup Cornmeal
1/2 Cup Flour
1 Egg Yolk
1 Pinch of Salt
300 grams Bacon (A little over half a pound)

Fry the bacon until crisp, chop half of the bacon up finely (about 1/2 a cup) and set aside. Reserve the bacon drippings and cool in the fridge until solid. Cream the butter, bacon fat, salt and maple sugar. Add the yolk and mix well. Add the flours and mix until well combined. Using a sheet of parchment paper, waxed paper or greased aluminum foil gather the dough and roll into a log, flattening the ends. Sprinkle the chopped bacon on the parchment paper and roll the log of dough over to completely coat. This step is a little tricky, but do the best you can, in the end it won’t matter too much how uniformly you cover the dough. Roll the log up in the parchment paper and let rest in the freezer for 1/2 to 1 hour. Don’t skip this step! Alternately you can chill the dough in the fridge for several hours or up to one day. Before you take the dough out of the freezer preheat the oven to 300° F (150° C). With a wet knife cut about 10-12 cookies from the dough and place on a baking sheet lined with baking paper. Bake for 20 minutes or until golden. Allow to cool slightly before eating. If they aren’t all gone at that point then store in an airtight container in the fridge for up to 5 days.

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