Greetings Loyal Baconians and Welcome to the Castle Kitchen!
I’ve got a doozy for you and it was sent in to us by someone you Teaser Fans will know – Kathel Mallory and Cat Scout Charles who have won badges at Teaser several times. Thank you dear friends for this recipe straight from heaven! We thank you so much for the recipe idea.
This recipe is a little bit complicated maybe – but let me tell you, IT’S WORTH IT and what a lovely treat it would be to give a friend or neighbor (or your own tummy) for Christmas! The addition of chocolate is purely OPTIONAL!
Maple Bacon Shortbread Cookies
- 4 strips bacon
- ½ cup butter, softened to room temperature
- ¼ cup maple syrup
- 1 ¼ cup flour
- 2 tbsp. cornstarch
- ¼ tsp. salt
- 3-4 oz. of your favorite chocolate chips (optional)
- First, cook your bacon the way you like it. Place on a paper towel-lined plate to drain, and once cooled, cut into small pieces.
- Preheat your oven to 350°F.
- In a large bowl, beat the softened butter and maple syrup together until smooth and fully combined. Add the flour, cornstarch, and salt, mix together until combined, and then stir in the bacon with a wooden spoon.
- If you want to make circle-shaped shortbread like I did, lay out a piece of wax paper on your countertop and drop the ball of dough into the middle of it. Lay out another piece of wax paper on top and roll out with a rolling pin until the dough is about ½” thick. Using a round cookie cutter (or, in my case, a small drinking glass the size of the cookie I wanted to make), cut out cookies and place them on a baking sheet that has been lined with parchment paper (these won’t spread much, so you can fit ‘em pretty close together). When there’s no room to cut any more cookies, ball up the scraps of dough and roll it out again. Continue to do this until most of the dough has been used up.
- Once all cookies are formed, bake them for about 12 minutes or until just lightly golden brown on top. Allow to cool completely.
NOW THIS NEXT PART IS THE OPTIONAL ADDITION OF DIPPING YOUR COOKIES IN CHOCOLATE (yummers)
- If you’re dipping your cookies in chocolate, line another baking sheet with wax paper. Create a double boiler by setting a heatproof glass bowl on top of a small pot of simmering water (the bottom of the bowl should not be touching the water). Add the chocolate chips to the bowl and stir until completely melted. Dip the COOLED cookies into the chocolate and return to the wax paper-lined baking sheet. Refrigerate this sheet for about 30 minutes until the chocolate has hardened, then store in an airtight container on the counter.
- Prep and cook times are listed without the chocolate dip.
You look skeptical but TRUST ME – these are delicious!!!!!!
Here in Baconia, we are getting ready to celebrate Christmas just like all of you are…………..we plan to have one more BACON RECIPE for you before Christmas and we’ll find something special for our “night before New Year’s Eve” Bakin’ in Baconia blog too. We aim to please. Never let it be said that we let our fellow Baconians go without their favorite treat!
Santa is SMART…………..
Mine too – – – SERIOUSLY tingling!