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Toffee and Bacon Cookies

5–6 slices bacon

2½ cups all-purpose flour

1 teaspoon cornstarch

½ teaspoon salt

½ teaspoon baking soda

½ teaspoon baking powder

1 bag (8 ounces) toffee bits (about 1 1/3 cups)

½ cup unsalted butter, softened

1½ cups light brown sugar, packed

2 tablespoons maple syrup

2 large eggs

Holiday sprinkles/decorations

Heat oven to 375 degrees. Line baking sheets with parchment paper or lightly spray or grease.

Cook bacon in a skillet slowly over medium heat until very crisp, but not burned. Pat bacon well with paper towels and set aside to cool. Reserve 3 tablespoons bacon fat and cool at room temperature.

In medium bowl whisk flour, cornstarch, salt, baking soda and powder until combined. Add toffee bits and whisk until evenly distributed; set aside. Chop cooled bacon into small bits; set aside.

In large bowl, beat butter until smooth. Add cooled bacon fat and beat until smooth. Add light brown sugar and maple syrup and beat 15 seconds on medium speed until light, scraping well. Add eggs and beat 30 seconds on medium speed until smooth.

Add flour mixture and mix on low speed just until combined. Add chopped bacon and scrape bowl well to finish mixing. Scoop dough into 1-inch balls onto prepared cookie sheets. Press slightly down on each cookie ball and top with holiday sprinkles. Bake 8–10 minutes or until lightly browned. Cool 10 minutes on pan before removing to rack.

Makes 5 dozen.

Baker’s hints: At holiday parties, clearly label cookies as containing bacon. Unsalted butter can be substituted for the bacon fat.

Nutrition values per cookie : 71 calories; 3 g fat (2 g saturated fat), 10 carbohydrates, trace amount fiber, 1 g protein, 15 mg cholesterol, 66 mg sodium.

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