Yeah you heard that correctly. That sweet and salty combo that I know and love strikes again, but this time in cookie form! I love shortbread cookies as they are the PERFECT vessel for a bunch of different flavors - check out my lavender lemon or butterscotch shortbread for proof!
This recipe was my offering for the most recent Meat Flag that my squadron hosted before we deployed. They were gone in a flash, and I hate to admit it, but I ate about 5 of them before we even got to the party... and it doesn't hurt that they quite literally melt in your mouth. I'm telling you, these will be at hit at your next party that will be asked for again and again.
Servings: Makes 2 dozen cookies
Prep Time: 15 min, with 4+ hours resting in the refrigerator
Total Time: 4 hours, 30 min
INGREDIENTS:
1 cup (2 sticks) butter, softened
1/4 cup powdered sugar
2 1/4 cup flour
1 tsp vanilla extract
Pinch of salt
6 strips of bacon, cooked and crumbled into tiny pieces
1/4 cup maple syrup
DIRECTIONS:
Cook the bacon and set aside on a paper towel to drain.
Using an electric mixer, beat the butter, maple syrup, and powdered sugar.
With the mixer on its slowest speed, slowly pour in the flour into the butter. Use a spatula to scrape down the sides of the bowl a couple times through this process.
Add the salt and vanilla. Mix again.
Using a spatula or large spoon, fold in the crumbled bacon until its has all been combined.
Lay out an 18 inch long piece of plastic wrap on your counter. Scoop out the dough onto the plastic wrap, shape it into a log and wrap the plastic around the log. Tighten the ends until the log is tight and all air pockets are gone. You want to make sure the log is tight, firm, and dense because if it isn't, it will crumble when you go to cut it later.
Put the plastic wrapped dough into the fridge to firm up for 4 hours or overnight. You can also keep this dough in the refrigerator up to 4 days before baking.
When the dough is ready, remove from the refrigerator and preheat the oven to 375 degrees F.
Unwrap the log of dough and on a cutting board, cut the log into 1/4 inch slices. Place the slices 1 inch apart on a baking sheet prepared with a silicon baking mat or parchment paper.
Bake for 12 minutes. The edges should just barely start turning golden when you remove them from the oven. Allow the cookies to cool on the baking sheet for 5 minutes and then transfer them to a wire rack to cool completely.
Maple Icing
Here's my go to drizzly icing that sets quickly, but with a maple twist to fit this recipe!
INGREDIENTS:
2 cups powered sugar, sifted
1 Tbsp light corn syrup
1 tsp maple extract (or just use a heaping tsp of pure maple syrup!)
3 Tbsp milk
DIRECTIONS:
Sift the powdered sugar to get rid of any lumps.
Add the corn syrup and maple extract/syrup and stir with a spoon.
Add the milk one Tbsp at a time, stirring well after each addition. Continue to stir for about 1 minute until everything has been incorporated and the icing is smooth.
The icing should be thick enough to coat the spoon, but thin enough to easily drizzle off of it. If it's too thick, add a little bit more milk - too thin, a little more powdered sugar.
Drizzle over your cookies and allow the icing to set for 10-15 minutes before storing!
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