If you’ve heard me say it once, you’ve heard me say it a thousand times. I love bacon. Also, I’m not much of a sweet eater. That doesn’t stop me making sweet recipes, of course. I have a core group of tasters that are always ready and willing to eat whatever I bring round or send to the office with my husband. If the goods get eaten, I’m happy.
I did bring some of these cookies out for a test run and I got a few skeptical looks when I said brown sugar AND bacon. It was a mixed crowd of thumbs up and down. But, you know what? I truly didn’t mind. I have since eaten the balance of that dozen singlehandedly. I think they are amazing.
Ingredients - for 3 dozen cookies
3 cups or 375g all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup or 170g unsalted butter, softened
1/4 cup or 60g strained bacon fat (see instructions below)
1 1/2 cups packed or 300g dark brown sugar
1 tablespoon bourbon
15 slices thin cut bacon, fried till crispy, then drained - 3/4 cup chopped bacon or 75g
To strain bacon fat, pull a paper towel apart so you have only one-ply.
Line a metal strainer with the paper towel and place the strainer into the top of a funnel, with the funnel in a sealable jar. You will need to prop the strainer handle up on something sturdy to get it balance securely.
Pour your warm (not hot!) bacon grease into the paper-lined strainer a little at a time, scraping your frying pan to get every bit of grease out. Leave to drain completely.
All of the browned bits stay in the paper towel and the bacon grease in the jar is clean, almost white.
This bacon fat keeps in the refrigerator, covered, for months. This works with beef or lamb drippings too, if you want to make your own tallow.
With beaters or with your stand mixer, beat the butter, bacon fat and brown sugar together until fluffy.
|Butter on the left. Strained bacon fat on the right.|
Add the eggs, one at a time, beating well between additions.
Add in the bourbon and mix again.
Turn the mixer off and sift the flour, soda and salt together into the bowl. Turn the mixer on sloooooowly to mix in the dry ingredients. Keep mixing until all is incorporated, scraping the sides of the bowl down once or twice.
Reserve about 1/3 of the bacon pieces for poking into the top of each cookie, and stir the rest into the cookie dough.
Cover the bowl with cling film and chill the dough for 30 minutes.
Before you are ready to bake, preheat your oven to 350°F or 180° and line your cookie sheet with baking parchment or a silicone liner.
Use a tablespoon or a cookie scoop to drop small balls of cookie dough a good distance apart to allow room for spreading.
Top each scoop with a couple of pieces of bacon and use a fork to just flatten the balls.
Bake in your preheated oven for 12-14 minutes or until the cookies are slightly browned around the edges. If your oven heats unevenly, you might want to turn the pan around halfway through.
Remove from the oven and cool on a wire rack. Repeat until all the brown sugar bacon cookies are baked.
This month my Creative Cookie Exchange group is making drop cookies, which are exactly what they sound like. Drop cookies are made by dropping the dough on to a baking pan with a spoon or scoop and they are probably one of the easiest types of cookie to make. No fancy rolling or forming or slicing necessary. Drop cookies are usually pretty rustic looking too, especially if you are using a tablespoon.
Many thanks to our Creative Cookie Exchange member Holly from A Baker's House who handled our behind the scenes work this month. Check out all the lovely drop cookies we’ve been baking!
- Banana Walnut Cookies by Upstate Ramblings
- Brown Sugar Bacon Cookies by Food Lust People Love
- Chocolate Chip Cookies with Thyme Infused Browned Butter by The Spiced Life
- Chocolate-Toffee Crinkle Cookies by Karen's Kitchen Stories
- Morning Glory Breakfast Cookies by A Shaggy Dough Story
- Old Fashioned Soft and Chewy Oatmeal Cookies by Oven Delights
- Peanut Butter and Banana Cookies by 2 Cookin Mamas
- Peanut Butter Graham Cookies (with Tallow!) by What Smells so Good?
- Pumpkin Spice Mocha Crinkle Cookies by All That's Left Are The Crumbs
- Reese's Pieces Cookies by A Baker's House
- Salted Caramel Nutella Cookies by Hezzi-D's Books and Cooks
Creative Cookie Exchange is hosted by Laura of The Spiced Life. We get together once a month to bake cookies with a common theme or ingredient so Creative Cookie Exchange is a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts at The Spiced Life. We post the first Tuesday after the 15th of each month!