Well, unless you’re a vegan, vegetarian, or just abstain from pork products of any kind due to religious beliefs.
I think it’s fair to say that the majority of meat eaters enjoy consuming this salty, slightly fatty, could-potentially-be-used-as-currency food. Whether it’s smoked (bacon), unsmoked (pancetta), candied, or deep fried, we pork eating carnivores just can’t get enough of it.
And really, what dish doesn’t taste better with a little bit of bacon?
Pancakes with crumbled pieces of bacon swirled into the batter? Yum.
Stuffed mushrooms wrapped in bacon? I’ll take three.
A cheeseburger topped with perfectly crispy bacon? Sure.
Salted caramel ice cream with chocolate covered bacon? Absolutely.
I’m not exactly sure why we all love it other than the fact that it’s freaking delicious. Perhaps there’s a scientific reason for it. And since I love sharing my bacon obsession with others, I made you all some cookies with bacon sprinkles.
Maple Glazed Shortbread Cookies with Bacon Sprinkles
2 cups all-purpose flour
1 cup (2 sticks) unsalted butter, room temperature
1 cup powdered (confectioners) sugar
2 teaspoons pure vanilla extract
½ teaspoon salt
Maple glaze (recipe below)
2 pieces bacon, fried and crumbled
- Preheat oven to 350⁰F.
- In a large bowl add flour, butter, sugar, vanilla, and salt. Stir until combined and the dough sticks together.
- Using a 1-inch (diameter) cookie scoop, place dough onto parchment lined baking sheets.
- Bake for 10-12 minutes.
- Let cookies cool on the pan for a minute before transferring to a wire rack.
- Cool cookies completely.
- Dip top of cookies in the glaze. Sprinkle bacon pieces over the glaze. Let sit for about 1 hour or until glaze has set. If you’re really impatient like me, feel free to put them in the refrigerator for about 15 minutes or until set.
½ cup plus 2 tablespoons powdered (confectioners) sugar
½ teaspoon pure vanilla extract
2 tablespoons pure maple syrup
1 ½ teaspoons milk (if needed)
- Combine powdered sugar, vanilla, and maple syrup in a medium bowl.
- Whisk together for 30 seconds.
- If the glaze is too thick, add milk ½ a teaspoon at a time until desired consistency.
Photo credit: Arbine Villanueva-Hoapili