Bacon Maple Shortbread Cookies

As part of Dr. Doreus's annual Christmas cookie baking party, we naturally had to contribute a little bacon this weekend. The suggestion came by way of the Goddess in BC -- thanks!

I still had some leftover maple fudge from the bacon apple pie, so brought it along with me. And bacon, of course; the evening's resident chemist was forced to enquire, "Do you just carry bacon in your purse now? In case of emergency?".

Who doesn't?

Anyway, we whipped up a batch of shortbread and set the dough in the fridge to chill. Meanwhile, we fried half a pack of bacon and chopped it into bacon bits.

The original recipe was just what was on the back of a box of Benson's Corn Starch (we are gourmets).

BACON MAPLE SHORTBREAD COOKIES

1/2 package bacon, fried and chopped
3-4 small pieces maple fudge, chopped/crumbled into small pieces
1/2 C corn starch
1/2 C icing sugar
1 C all-purpose flour
3/4 C softened butter

Chill dough for 1/2 hour to an hour. Preheat oven to 300. Roll dough into 1-inch balls, adding bacon bits and fudge. Press lightly into ungreased cookie sheet. Bake 15-20 minutes.



Some of the cookies did become deformed because the fudge bits were melting and running all over the place; we would suggest adding the bacon bits to the dough, rolling the cookie balls, and then pressing your thumb into the top of the cookie to make a depression in which you can then add the fudge bits. It might be less messy. These were quite tasty, though! There isn't much not to love about a bacon-maple-butter combo.

Verdict: delicious