Bacon & Chocolate Chip Cookies With Maple Cinnamon Glaze
May 2, 2014 19:42:47 GMT -5
Post by PurplePuppy on May 2, 2014 19:42:47 GMT -5
Bacon & Chocolate Chip Cookies With Maple Cinnamon Glaze
Ingredients:
Yield:
3
dozen
Ingredients:
3/4 cup butter
2/3 cup packed brown sugar
2/3 cup granulated sugar
1 teaspoon hazelnut extract or 1 teaspoon almond extract
1/2 teaspoon vanilla extract
2 eggs
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips
1 cup dark chocolate chips or 1 cup semi-sweet chocolate chips
2 lbs bacon, cooked and crumbled (about 2 cups)
1/2 lb bacon, cooked in whole strips
2 cups powdered sugar, for the maple glaze
1 tablespoon maple extract, for the maple glaze
1 teaspoon vanilla extract, for the maple glaze
1/2 teaspoon cinnamon, for the maple glaze
Directions:
In a large bowl, beat together the butter, sugars, extracts and eggs until creamy. In another bowl, sift together the dry ingredients. Add the dry ingredients to the butter mixture and stir together.
Dough will be slightly soft. If you want a more cakelike cookie, add another 1/2 cup of flour. Mix in chocolate chips and crumbled bacon. Stir until well integrated.
Place dough on a sheet of wax paper and refrigerate at least 1 hour.
Preheat oven to 350°F.
Remove dough from fridge. Pinch off 1 ½ -inch pieces and roll into balls. Set dough balls about 2 inches apart on an ungreased cookie sheet. Flatten dough balls in the center slightly with your fingers. Bake about 10 minutes, or until the dough starts to turn golden brown. Allow cookies to cool on a cooling rack while you make the glaze.
Maple-Cinnamon Glaze: Mix 2 cups powdered sugar, 1 tablespoon maple extract, 1 teaspoon vanilla extract and ½ teaspoon cinnamon with enough water to make a thick glaze, about 3 tablespoons. Mix all ingredients together until smooth and creamy. If lumpy, use a whisk.
Spread a small amount of glaze on top of each cookie and top with a small piece (1 to 1 ½ inches) of crisp bacon.
Ingredients:
Yield:
3
dozen
Ingredients:
3/4 cup butter
2/3 cup packed brown sugar
2/3 cup granulated sugar
1 teaspoon hazelnut extract or 1 teaspoon almond extract
1/2 teaspoon vanilla extract
2 eggs
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips
1 cup dark chocolate chips or 1 cup semi-sweet chocolate chips
2 lbs bacon, cooked and crumbled (about 2 cups)
1/2 lb bacon, cooked in whole strips
2 cups powdered sugar, for the maple glaze
1 tablespoon maple extract, for the maple glaze
1 teaspoon vanilla extract, for the maple glaze
1/2 teaspoon cinnamon, for the maple glaze
Directions:
In a large bowl, beat together the butter, sugars, extracts and eggs until creamy. In another bowl, sift together the dry ingredients. Add the dry ingredients to the butter mixture and stir together.
Dough will be slightly soft. If you want a more cakelike cookie, add another 1/2 cup of flour. Mix in chocolate chips and crumbled bacon. Stir until well integrated.
Place dough on a sheet of wax paper and refrigerate at least 1 hour.
Preheat oven to 350°F.
Remove dough from fridge. Pinch off 1 ½ -inch pieces and roll into balls. Set dough balls about 2 inches apart on an ungreased cookie sheet. Flatten dough balls in the center slightly with your fingers. Bake about 10 minutes, or until the dough starts to turn golden brown. Allow cookies to cool on a cooling rack while you make the glaze.
Maple-Cinnamon Glaze: Mix 2 cups powdered sugar, 1 tablespoon maple extract, 1 teaspoon vanilla extract and ½ teaspoon cinnamon with enough water to make a thick glaze, about 3 tablespoons. Mix all ingredients together until smooth and creamy. If lumpy, use a whisk.
Spread a small amount of glaze on top of each cookie and top with a small piece (1 to 1 ½ inches) of crisp bacon.