ULTIMATE MAPLE-BACON BOURBON CREAM SANDWICH COOKIES
The Test Kitchen smelled heavenly while these were baking! We taste each layer of the recipe as it's being prepared, so we knew this was going to be good. It was worth the wait! The maple extract and bourbon pair well together. Adding bacon only makes this cookie better! It's a smoky-sweet reward once they're all assembled.
Provided by Lauren Katz
Categories Cookies
Time 55m
Number Of Ingredients 9
Steps:
- 1. For the Maple-Bourbon Bacon Shortbread Cookies: Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper.
- 2. In a large pan on medium heat, render bacon pieces until crispy. Remove bacon to drain on paper towels, reserving 1 tablespoon bacon fat for later use. Set aside 25 bacon pieces for garnish, if desired.
- 3. In the bowl of a stand mixer, cream 1 cup softened butter with brown sugar until well combined.
- 4. Add 1 tablespoon of the bourbon and 1/2 teaspoon of the maple extract, mixing well.
- 5. Add flour and remaining bacon pieces. Mix on low until stiff dough forms.
- 6. Sprinkle clean work surface lightly with flour or powdered sugar to reduce sticking. Roll out dough to 1/8 inch, cut into 50 squares with a sharp knife or cookie cutters.
- 7. Place onto parchment-lined sheets and bake for 14-18 minutes or until set and slightly golden at edges. Let cool completely.
- 8. For the Maple Bourbon Buttercream Filling: In a separate bowl with an electric mixer, beat remaining 1/2 cup butter with 1 cup of the powdered sugar, 1/2 teaspoon maple extract, and remaining tablespoon bourbon until fluffy and light.
- 9. Place into a disposable piping bag or ziptop bag. Snip point of the bag with scissors, and pipe onto bottom of cooled cookie. Top with the second cookie, pressing lightly to form a sandwich.
- 10. FOR MAPLE-BACON DRIZZLE: In a small bowl, whisk together the remaining 1/2 cup powdered sugar, maple syrup, reserved bacon fat (heat gently if needed to liquefy), and thin with milk, 1 tablespoon at a time until drizzling consistency is achieved.
- 11. Place in a ziptop bag, snip the corner, and drizzle on top of sandwich cookies.
- 12. Top each cookie with a reserved piece of bacon, if desired. Let icing set until dry.
MAPLE CREAM SANDWICH COOKIES
A double dose of maple sets these leaf-shaped sandwich cookies apart: maple sugar goes into the buttery shortbread dough, and maple syrup sweetens the rich cream filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 20
Number Of Ingredients 11
Steps:
- Cookies:In a medium bowl, whisk together flour, baking powder, cinnamon, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars on medium speed until light and fluffy, about 3 minutes. Add eggs and beat until combined, about 30 seconds. Add flour mixture and beat on low speed until just combined, about 30 seconds, scraping down sides as necessary.
- Divide dough into four disks; wrap each in plastic and refrigerate at least 1 hour.
- Preheat oven to 375 degrees. On a lightly floured surface, roll out one disk of dough 1/8 inch thick, lightly dusting with flour to prevent sticking. Cut out cookies using a 4-inch maple-leaf-shaped cutter, dipping cutter in flour as needed. Transfer to parchment-lined baking sheets and freeze until firm, about 10 minutes. Repeat process with remaining dough.
- Bake, rotating halfway through, until edges begin to brown, 10 to 12 minutes. Let cool on sheets 3 minutes, then transfer to a wire rack to cool completely.
- Filling:In the bowl of a electric mixer fitted with the paddle attachment, cream butter until light and fluffy. Add confectioners' sugar and maple syrup; beat until smooth. Transfer to a piping bag fitted with a small round tip. Pipe 2 tablespoons filling onto bottoms of half the cookies, then sandwich with remaining cookies. Filled cookies can be stored in an airtight container at room temperature up to 3 days.
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