Maple bacon icebox cookies

Chatelaine 1

( 62 ratings )

Preparation time:
10 minutes
Total time:
30 minutes
Makes:
55 to 60 Cookies
Roberto Caruso


 
Roberto Caruso

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • egg
  • 1/2 cup finely chopped cooked bacon
  • 3 tbsp maple syrup
  • 1/4 cup icing sugar

Instructions

  • Stir flour with baking powder and salt in a medium bowl. Set aside. Add 1/2 cup finely chopped cooked bacon to flour mixture.
  • Beat butter with sugar in a large bowl, using an electric mixer on medium-high, until fluffy. Beat in egg. Gradually beat in flour mixture, just until combined. Gather into a ball. Divide dough in half, then roll each portion into a 2-in.-wide log. Wrap logs in wax paper and twist ends. Chill until firm, 1 to 1 1/2 hours
  • Position racks in top and bottom thirds of oven. Preheat to 350F. Line 2 baking sheets with parchment.
  • Slice cookies into 1/4-inch rounds and arrange 1 inch apart on prepared sheets. Bake in top and bottom thirds of oven, switching halfway through, until cookies are golden, 10 to 12 min. Let cookies cool on sheets for 1 min, then transfer to a wire rack to cool completely. Repeat with remaining dough. Bake and cool cookies. Whisk 3 tbsp maple syrup with 1/4 cup icing sugar until smooth. Spoon into a zip-top freezer bag. Snip off 2 mm from a corner of bag. Drizzle icing over cookies. Cookies will keep well, stored in an airtight container at room temperature, up to 5 days.

Note:

Let icing dry after brushing or drizzling over cookies, about 1 hour.

One comment on “Maple bacon icebox cookies

  1. There is no flavouring in the batter–I guess vanilla does not go with bacon?? Hope they are of good flavour when baked.

    Reply

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