SHORTBREAD, Bacon Shortbread, that is
We have finally jumped onto the “sweet savory band wagon.” Though we have always enjoyed such anomalies as Maple bacon donuts, until now, we have left that for someone else. Today we decided to add a shortbread cookie to our chocolate pot de creme with maple topping and the idea of bacon flavors going with it was pretty compelling. So we did it–first go round we even added crumbled flakes of bacon. Over the top. We settled on just a little bacon fat to replace a little of the butter.
1 cup confectioner's sugar
- pinch of salt
- 3/4 cup butter
- 1/4 cup strained bacon fat, cold
- 1 egg yolk
- 2 cups flour
- 1/2 cup cornstarch
Blend powdered sugar with the fats in a mixer to incorporate. Add egg yolk and beat more. Blend flour and cornstarch together then add just to combine, do not beat or over mix at this point. Divide dough into cookie size balls about 1 inch in diameter before rolling. Chill balls before shaping. When ready, place balls between two pieces waxed paper or parchment and roll or press into cookies that are 1/4-inch thick and 2 inch diameter. Carefully lay out onto ungreased cooking sheet or lined sheet pan.
Bake until the bottoms are golden but the sides and tops are still white; 350ºF for 10-15 minutes. If you make oversized cookies, using larger scoop, yielding 4-5 inch diameters, it will take longer in the oven, about 15-25 minutes. Avoid convection heat as you want to minimize the browning.
Yield 20-24 cookies (2 inch diameters) 4-6 oversized 4-5 inch diameter cookes
Alternative method of shaping cookies: Place finished dough onto a piece of parchment or waxed paper and shape into a log of dough about 2 inchies in diameter. Wrap well and chill (or even freeze). Then cut into 1/4 inch thick pieces for indivdual cookies. If frozen bake without thawing.