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Tuesday, November 12, 2013

Pancakes And Bacon Cookies


(Makes about 40­-44 cookies)

2¾ cups all­purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 cup butter, softened at room temperature
½ cup maple sugar
½ cup brown sugar
1 egg, whisked
1 ¼ teaspoon maple flavor (in the extract section of the
grocery store)
1 tablespoon real maple syrup
¼ cup buttermilk

Maple Glaze:

(recipe below)
2 strips bacon, cooked crispy and chopped finely (this is
enough to garnish 12 cookies)


In a small/medium­ size bowl, add the flour, the baking soda
and the baking powder, and gently whisk to combine (these
are the “dry” ingredients); set aside for a moment.
In the bowl of a standing mixer fitted with a paddle
attachment, add the softened butter and the sugars, and
cream together for on medium speed until light and fluffy;
next, add in the whisked egg, the maple flavor and the real
maple syrup, and continue to cream for another moment until
combined; turn the mixer down to a lower speed, and begin
adding the “dry” ingredients in increments, until they get
incorporated with the creamed butter/sugar/egg mixture; once
all “dry” ingredients are added and combined (be careful not
to overwork the batter), add in the buttermilk until
combined, and turn off the mixer.
Next, divide the cookie dough in half (roughly) in the bowl
with a spatula; place a large piece of plastic wrap on your
work surface, and turn half of the cookie dough out onto the
plastic wrap, and gently shape it with your hands into a log
shape, about 12” long, not too thick or too thin; wrap the
plastic around it, twist the ends to secure, and place the
cookie dough log into the freezer to firm for at least 45
minutes, or more, if you want to freeze the dough; repeat
the process with the other half of the cookie dough.
To Bake
Preheat the oven to 350 degrees, and line a baking
sheet with parchment paper; slice the chilled/firmed cookie
dough log into ½” thick slices (cookies); place the cookie
dough slices onto the lined baking sheet, and bake the
cookies for roughly 10 minutes, until soft and chewy, but
slightly golden.
Once the cookies are cooled completely, drizzle them
generously with the Maple Glaze, and then immediately with a
little sprinkling of the crispy, chopped bacon so that it
adheres to the glaze on the cookies.
Maple Glaze ingredients: (makes enough for 12 cookies)
½ cup powdered sugar
¼ teaspoon maple flavor
½ ­ 1 tablespoon water


­In a small bowl, add all ingredients and whisk together
until smooth (the glaze should be thin enough to drizzle,
but thick enough to adhere well to the cookies and not get
absorbed by them); drizzle the glaze over completely cooled
cookies, and allow it to set for about 20­-30 minutes

Source: Foodgasms

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