I never really set out to make revolutionary cookies. Really. I just make what I like, pretty or not.
I had a craving for my favorite maple syrup after attending a brunch hosted by the Maple Man himself, Tim Burton. 5 courses, including specialty cocktails all made featuring his maple syrup as the main ingredient. It was inspiring.
That night I came home and put together one of the easiest and most flavorful cookies I have made in a long time. I also whipped up a nice maple glaze for these. It may surprise you to know that I actually prefer these without the glaze, but the rest of the family liked the glaze. I just wanted the cookie in its simple state.
The procedure for this recipe is simple. There is the extra step of baking the bacon, but really-it’s worth it. Stove top cooking of the bacon is just not good enough here;)
I used an uncured, thick-cut real bacon and real Indiana Maple Syrup for this. You can use what you want, but I cannot guarantee they will be as fantastic as these!
- 2 3/4 C all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 C unsalted butter, softened
- 1 1/2 C sugar
- 1 egg
- 1 tsp vanilla
- 3/4 C cooked bacon, diced~about 8 strips
- 2/3 C pure maple syrup
- Optional Glaze:
- 1 C powdered sugar
- 1/2 C pure maple syrup
- Whisk to combine
- Preheat oven to 375 degrees.
- Line a cookie sheet with parchment or Silpat.
- In a small bowl toss the bacon and maple syrup together, completely coating the bacon.
- Lay out each strip on the cookie sheet about 1/2 inch apart and bake until cooked but not overly hard.
- Baking time will vary according to the thickness of the bacon.
- Remove from oven, and when cool dice into small bits.
- Drain if necessary on a paper towel.
- In a small bowl, stir together flour, baking soda, and baking powder.
- In a large bowl, cream together the butter and sugar.
- Add the egg and vanilla, combine.
- Slowly, add the flour mixture and blend to combine, 1 minute.
- Add in the bacon and blend until just combined.
- This is a thick dough.
- Roll dough into teaspoon sized balls and place on a lined cookie sheet.
- Bake 8-10 minutes or until lightly golden.
- Allow to cool and glaze if desired.
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