It’s been a couple weeks since Bacon Nite, and since our arteries are beginning to clear, I decided it was high time to share another bacon recipe from the party.
Today’s bacon recipe is another one of the desserts: Bacon Shortbread Cookies. Shortbread is the perfect vehicle for the bacon, because it is not overly sweet itself. The slightly salty cookie dipped in a bit of dark chocolate makes it a perfect addition to any party!
*For the bacon, use leftover bacon (cooked crisp) and crumbled or for a faster option, use store bought Real Bacon Pieces.
Bacon Shortbread Cookies
Adapted from The Joy of Baking
½ cup salted butter, softened
¼ cup powdered sugar
½ tsp pure vanilla extract
Dash of coarse sea salt
¼ cup crumbled bacon
1 cup all purpose flour
3 oz dark chocolate, melted
In the bowl of a stand mixer, beat the butter until creamy. Add the powdered sugar and beat until smooth, about 2 minutes. Add in the vanilla extract and mix until combined.
Turn off the mixer and scrape down the sides. Add the salt, bacon, and flour. Mix on low speed until combined. The dough may appear crumbly. Turn the dough out onto a piece of plastic wrap. Press together into a disc and wrap. Refrigerate for 1 hour.
Preheat the oven to 350 degrees F.
Place the dough between 2 pieces of plastic wrap or waxed paper and roll out to a ¼ inch thickness. Remove the plastic wrap and cut out cookies into desired shapes. Place the cut outs on trays and place the trays into the refrigerator for 10-15 minutes to let the cookies firm up.
Place the cookies into the oven and bake for 8-10 minutes or until firm and lightly browned. Move the cookies to wire racks and cool completely.
Once the cookies are cooled, dip them into the melted chocolate. Move to waxed paper lined baking trays and place in the refrigerator to harden. Move the cookies to an airtight container and store in the refrigerator until ready to serve.