Snickerdoodle and Candied Bacon Cookies
Yes, I said bacon and cookies. It seems as though bacon in baking is all the rage in the food blog world, so I thought I would jump on the bandwagon. Don't knock 'em until you've tried 'em. I, too, was skeptical in the beginning but they are delicious! You get a sweet and salty fix at the same time. Heart attack? Maybe. But I say, everything in moderation!
- 5 strips raw bacon, more for garnish if desired
- 1 to 2 tbsp brown sugar
- 1/2 c butter
- 3/4 c white sugar
- 1 large egg
- 1 1/4 c plus 2 tbsp all-purpose flour
- 1 tsp cream of tarter
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1 1/2 tbsp white sugar
- 1 1/2 tsp ground cinnamon
- Preheat oven to 350 degrees. Lay the raw bacon on a rack placed over a tin foil-lined baking sheet. Rub the brown sugar on each strip of bacon. Bake for 15 to 20 minutes, or to desired crispiness. Allow to cool for 5 minutes before handling. Mince the bacon, leaving some for garnish; if desired.
- Keep the oven at 350 degrees.
- In a large bowl, cream together the butter and sugar. Add the egg.
- Whisk together the flour, cream of tarter, baking soda and salt in a large bowl.
- Slowly add the flour mixture to the creamed mixture.
- Gently stir in the minced bacon to the cookie dough.
- Chill an ungreased baking sheet and the cookie dough in the refrigerator for at least 15 minutes.
- Meanwhile, combine the 1 1/2 tbsp of white sugar and the 1 1/2 tsp of cinnamon in a shallow bowl.
- Roll the dough into 1-inch balls. Roll them dough balls in the cinnamon/sugar mixture.
- Place on the baking sheet and bake for 10to 12 minutes.
- Garnish with bacon, if desired.