Bourbon Bacon Butter Cookies Recipes

BACON-BOURBON BUTTER

Steps:

• Cook bacon in small skillet over med heat, stirring occasionally, until fat is rendered and bacon is crisp, about 6 minutes.
• Transfer bacon to aper towels to drain grease, reserve 1tsp of the bacon drippings from pan.
• Put reserved bacon and drippings in small bowl, along with butter, bourbon, maple wyrup, and sugar.
• Season with salt.
• Using a fork, vigorously whisk until well combined.
• Transfer butter mixture to a sheet of parchment paper, wax paper, or plastic wrap, placing on edge closest to you.
• Fold paper over and roll into a cylinder, twisting the ends; wrap airtight in foil.
• Chill until solid. Butter will keep refrigerated for up to 2 weeks or frozen up to 3 months.

BOURBON BACON BUTTER COOKIES

Steps:

• Preheat oven to 350°F. Sift together flour, baking powder, and salt. Beat together butter, sugar, vanilla extract, and bourbon in a large bowl with a wooden spoon or an electric mixer at moderately high speed until pale and fluffy, about 3 minutes. Add egg and beat well. Add flour mixture and mix at low speed until just combined. Quarter dough and roll 1 piece 1/3 to 1/2 inch thick. Using a cookie cutter, carefully cut and place cookies on ungreased baking sheets, spacing them no more than 1 inch apart. Form more cookies with remaining dough in the same manner. If you do not have a cookie cutter you can form dough into 1 1/2-inch balls, then flatten to 1/3 to 1/2 inch thick. Finally, sprinkle bacon bits over the cookies and press them lightly to ensure that the bacon pieces stick. Bake cookies in batches in middle of oven until edges are golden, 10 to 15 minutes, then transfer to racks to cool. Melt chocolate in a double-boiler over low heat. With a fork, lower cooled cookies into chocolate so that the bottom is covered and then transfer to wax paper lined cookie sheets. Refrigerate until chocolate hardens, store in an airtight container.