Monday, December 20, 2010

Bacon Cookies!!!

You know you want some, so we'll just jump right in.

Bacon Cookies!
These are designed to taste sort of like breakfast, what with the whole maple syrup thing.



1 1/4 cup melted butter
1/4 cup bacon grease
2 cups sugar
2 large beaten eggs
1/2 cup maple syrup plus extra for the candied bacon
2.5 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
4 cups flour
2 lbs bacon
1/2 cup white sugar for coating the dough balls


First things first: the bacon. Line baking sheets with tin foil. Put racks on them, and lay out the bacon. It can overlap some, but not too much. Spread on a healthy amount of maple syrup, spreading it with a brush, if you have one. Bake at 350F for 15 minutes. Flip the bacon, spread on more maple syrup, and bake for another 15 minutes, or until perfectly crisp. You can turn the oven off, because the dough will need to chill out in the fridge for a little bit.






Next, the grease: Pour about 1/4 cup of the bacon drippings into a measure cup, and set aside. You can discard the rest of the grease if you want. Or save it in your fridge for the next time you're making pancakes. YUM.



Now, the cookie dough! Melt the butter in the microwave and mix it with the sugar in a large bowl. Let the mixture cool (Since the butter will probably still be warm) and add the beaten eggs. Add maple syrup, baking soda, salt, and vanilla. Mix it all up.


I used little pats of butter we had left over from the wedding.






This is home made vanilla extract. Whiskey makes everything better!


Again with the bacon! Set aside about seven strips of bacon. DO NOT EAT THEM. All of your eating bacon should come from the other bacon. Chop the other bacon up into smallish pieces. Eat as much as you want, but remember, the more bacon that goes in your stomach now, the less bacon you'll have in your cookies later. Mix you chopped bacon in to the dough. Then add the flour and mix thoroughly.




A baker has to sample her wares.


This is the reserve bacon. Must. Not. Eat.





I had to hide the reserve bacon in the laundry room to keep myself from eating it.

It's chill time! Chill the dough for at least 1 hour in the fridge. (Overnight is fine too.) This is a good time to clean up the kitchen. Alternatively, depending on how much bacon you ate, it's a great time to take a nap or go for a run. I chose to clean up.




It's cookie making time! Roll the dough into walnut sized balls with your hands. Error on the side of small, because these fuckers will spread out, yo. Roll the balls in white sugar and place them on parchment lined cookie sheets, 12 to a standard sheet. Keep them at least an inch apart, but more if you have room to spare. They spread out and will mush together if you do what I did and put them too close together. Take your remaining bacon and cut it into half in pieces. Put a piece of bacon on the top of each cookie. Flatten them with a spatula or potato masher.









Bake those bitches! Put oven rack in the middle position. If you are awesome enough to have a convection over you can bake with two racks at a time. OH YEAH. Bake at 350 for 10 to 12 minutes or until nicely browned. Cool on the cookie sheets while you clear off a place for the cookies to cool down further. You can shift the parchment paper off the cookie sheet and place it on, say, your washing machine, so you can reuse that cookie sheet.







Wait a gosh darn minute! The cookies will seem soft, but they will crisp up a little bit. They're remain sort of soft, though, which is how I like them.



DONE!






Now, eat as many as you want, then pass out in a delicious bacony coma.

Note: If you somehow don't eat all the cookies right away, you should store them in the fridge, because, yeah, bacon. That shit goes bad, yo.


12 comments:

  1. OMG!!!!! The marriage of my two favorite foods!!!! *faints*

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  2. With the added bonus of an excuse to eat bacon while you bake.

    I highly recommend making them. The recipe makes a ton, though, so it might be worth cutting it in half at first.

    I find that people either LOVE them, or are disturbed by them. I had two different friends request them for the cookie exchange we did, and I gained a new convert during the party.

    Mostly people laughed at them, though, and refused to try them. More for me!

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  3. OK.
    NOW.
    THESE cookies
    might even be better than egg-nog.

    YUMMMMMMMMMMMMMMMMMMMMMM!!!!!!!!!!!!

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  4. I bet they'd taste pretty good dunked in egg nog.

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  5. These look AMAZING!

    I have a question. The recipe says, "Next, the grease: Pour about 1/4 cup of the bacon drippings into a measure cup, and set aside."

    Where does the reserved bacon grease come into the recipe?

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  6. Add it in when you add in the melted button!

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  7. Seriously amazing. I love how many times you have to specify NOT to eat the reserve bacon. But it looks so good!

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  8. I can't wait to make these! You are truly my hero.

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  9. You failed to mention how delicious the DOUGH is and how not only should I not eat the bacon, I shouldn't eat the dough either...

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  10. You can use the remaining bacon fat in your favorite salad dressing replacing the part of or all of the oil you would use otherwise.

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  11. They look good, but it looks like you have too much baking soda in the recipe, which causes them to be flat and spread out.

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