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Bacon Choc-Chip Cookies with Maple Glaze




Source of Recipe


adapted from nverbashfulwithbutter.blogspot.com via the Dallas Morning News Recipe Of The Day Mailer


Recipe Introduction










List of Ingredients




Cookie Dough:
3/4 C butter, softened
2/3 C packed brown sugar
2/3 C granulated sugar
1 t hazelnut OR 1/2 t almond extract
1/2 t vanilla extract
2 eggs
2 1/2 C flour
1 t baking soda
1/2 t salt
1 C white chocolate chips
1 C dark or semisweet chocolate chips
2 C crumbled cooked bacon (about 2 pounds),
+ an additional 1/2 lb of cooked strips (divided use)

Maple-Cinnamon Glaze:
2 C powdered sugar
1 T maple extract
1 t vanilla extract
1/2 t cinnamon
water

Recipe



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 cake-like 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 1/2 -inch pieces and roll into balls. Set dough balls about 2" 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. Spread a small amount of glaze on top of each cookie and top with a small piece (1-1 1/2") of crisp bacon. Makes 36 cookies.

Maple-Cinnamon Glaze:
Mix powdered sugar, extracts and cinnamon with enough water to make a thick glaze, about 3 tablespoons. Whisk mixture together until smooth and creamy.