posted December 04, 2017
Maple Bacon Shortbread Cookies
Maple Bacon Shortbread Cookies are a shortbread lover’s dream come true. Crunchy, buttery cookies that just melt away in your mouth, loaded with bits of crumbled bacon and dipped in a homemade maple glaze. Just enough sweet and just enough savory to keep you coming back for another bite.
I love me some sweets, and I tend to sway more toward the savory recipes here on my site. Being that we are heading into prime baking season, AND because today is National Cookie Day, I thought it would be the perfect time to share my recipe for these Maple Bacon Shortbread Cookies. I figured if I was going to go for a sweet baking recipe, I should make it my own and create a concoction worthy of my meat loving readers. Using my homemade bacon recipe was the absolute perfect way to create cookies that would satisfy both your sweet tooth and your meat tooth.
The secret to my perfectly decadent maple bacon shortbread cookies is the leftover bacon grease in the cookie dough. No lie. After you crisp the bacon, the remaining bacon fat is whisked into the butter, flour, and sugar for a cookie dough that will have you licking the mixing bowl clean. I hope you all love this recipe as much as I do. I figure this would make an amazing addition to any holiday gift exchange or cookie table!! If you decide to try it out, be sure to post a picture to my Facebook wall or tag me on Instagram!
Maple Bacon Shortbread Cookies
- 6 pieces bacon (cooked, crumbled, bacon fat reserved and set aside)
- 6 Tablespoons softened salted butter
- 2 Tablespoons reserved bacon fat
- 1/4 cup maple syrup (the real stuff, not "maple flavored")
- 3 Tablespoons sugar
- 1/4 teaspoon salt
- 2 Tablespoons corn starch
- 1 1/4 cups sifted all purpose flour
- 2 Tablespoons salted butter
- 1/4 cup dark brown sugar
- 2 Tablespoons heavy cream
- 1 Tablespoon maple syrup
- 1 cup sifted powdered sugar
- In a stand mixer or a large mixing bowl, whisk together the butter, 2 Tablespoons of bacon grease, maple syrup, and sugar at medium speed until creamy.
- In a small bowl, combine the flour, cornstarch, and salt. Slowly pour the flour mixture into the butter and sugar mixture and whisk at a low speed until just combined.
- Use a spatula to fold in most of the bacon crumbles, setting aside 2 Tablespoons of the bacon crumbles for later use.
- Spread the shortbread dough out on a sheet of parchment, cover with another sheet of parchment and roll out into a rectangle approximately 1/2 inch thick. Refrigerate for 30 minutes.
- When ready to bake, preheat your oven to 350 degrees F. Remove the dough from the fridge, and cut into individual rectangles, approximately 1 1/2 inches by 2 1/2 inches. Place a sheet of parchment on a sheet pan and then place the cookies on the prepared pan. Bake for 20-22 minutes, until the edges of the cookies are golden brown.
- Remove the cookies from the oven and allow them to cool completely on the sheet pan.
- When your cookies are cool, prepare the glaze. In a medium saucepan over medium high heat, melt the butter. Stir in the sugar, maple syrup, and heavy cream. Bring just to a boil and then turn off the heat. Whisk in the sifted powdered sugar until thick and smooth.
- Dip each cookie halfway into the warm glaze. Set back on the parchment paper and sprinkle the glazed side of the cookie with some of the reserved bacon crumbles. Repeat for all of the cookies. Allow the glaze to cool completely before handling. Can be stored in the refrigerator for up to 1 week.
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