When I found this recipe here, I couldn’t help but be intrigued. I’ve tried bacon chocolate truffles (not so good), bacon and grape jelly sandwiches (not bad) and a host of other bacon-laced foods, but this was a first. And, given my ridiculous love for the sweet-salty combination (chocolate covered pretzels, potato chip cookies, etc), this seemed like a good idea.
So, I made the cookies, skipped the candied bacon topper, and went light on the icing – when you mix powdered sugar with maple syrup, who knows how much will make your teeth hurt? Also, I’m not into maple syrup on my bacon like I know many people are, so I was a bit hesitant.
In the end, though, I got a whole lotta cookies, and good reviews from the tastetesters.
The cookies were good – a savory shortbread with no sugar and the smoky flavor of center cut extra lean bacon. The icing, however, was what made the cookies a success. I’ll use far more next time to make them a sweet treat.
I’m just not sure when it’s appropriate to make bacon cookies. I feel the same way about mimosas: I love them, but the mimosa occasions in my life are few and far between.