pictures & source:
http://neverbashfulwithbutter.blogspot.com/2007/12/experiments-in-deliciousness-bacon.html
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Bacon chocolate chip cookies w/ cinnamon maple glaze
(this is for a FULL batch)
3/4 cup butter(It has been suggested that using 1 full cup of butter works best due to cookie dough dryness)
2/3 cup packed brown sugar
2/3 cup granulated sugar
1 teaspoon hazelnut (or almond) extract *Edit- It has been suggested that the almond flavouring may be overpowering to the flavour of the cookie, feel free to add this ingredient to taste*
1/2 teaspoon vanilla extract
1 egg (It has been suggested that using 2 eggs works best due to cookie dough dryness)
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips
1 cup dark or semi-sweet chocolate chips
2 cups bacon bits (if preferred, you can separate the dough into two parts and only make half of the dough into bacon cookies, in which case you'll only want to use 1 cup bacon bits)
*An important note- Be sure to use real bacon bits, not Bacos *See large print at the bottom of this post*
Also, you can make your own bacon bits, just make sure you pat down the bacon chunks with paper towels to remove as much extra bacon grease as possible. *Edit* one of my readers made their own bacon bits and found out that apparently it takes about 2lbs of bacon to make 2 cups of bacon bits, just for future reference.
Directions-
preheat oven to 350 degrees fahrenheit.
Beat together the butter, sugars, flavouring and eggs until creamy. In another bowl, sift together the dry ingredients. Add the dry ingredients to the butter mixture and stir together. Dough will be slightly soft. If you want a cakier cookie, add another half cup of flour. Add in chocolate chips and bacon bits. Stir until well integrated. Place dough on a sheet of waxed paper and refrigerate at least an hour. Remove dough from fridge, pinch off 1 1/2 inch pieces of dough and roll into balls. Set dough balls about 2 inches apart on an ungreased cookie sheet. Flatten dough balls slightly with your fingers in the center.
Bake cookies for about 10 minutes, or until the dough starts to turn golden brown. Allow cookies to cool on a cooling rack while you ready the glaze.
Maple cinnamon glaze-
2 cups powdered sugar
1 tablespoon maple extract
1 teaspoon vanilla extract
1 teaspoon cinnamon *edit- it has been suggested that 1 teaspoon may be a bit much, so go ahead and add to taste*
enough water to make a thick glaze (I used about 3 tablespoons)
Mix all ingredients together until smooth and creamy. If lumpy, use a whisk.
Spread a small amount of the glaze on the top of each cookie and top with a small piece of crisp cooked bacon.
*EDIT 1/18/07*
For those of you who are just now reading this post, here are a few things I'd like to note-
Yes, there is bacon on the inside of the cookie as well as on the top as a garnish
Yes, I used "Streaky" bacon, not "canadian" bacon.
Maple syrup is not the same thing as maple extract. Maple extract is much stronger than even reduced maple syrup. You will not achieve the same effect as Maple extract with Maple syrup!
The cinnamon maple glaze is there for a reason. Have you ever splashed a little maple syrup on your breakfast bacon? Its not half bad. It bridges the gap between pork and cookie.
if you change the recipe or the ingredients and you're not happy with the outcome, Sorry. Don't blame me.
If the idea of bacon cookies doesn't sound good to you, pass on through. Complaining is optional and most likely to be ignored.
And lastly-
PLEASE OH PLEASE remember to cook your bacon before using it to make the cookie. No one wants a bit of uncooked pork in their cookie. That would be the opposite of delicious.
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