Bacon Grease Sugar Cookies Recipe 45

BACON CHOCOLATE CHIP COOKIES

Steps:

• Lay the bacon flat in a 9-by-13-inch baking dish, preferable one with handles, and transfer to a cold oven. Set the oven temperature to 425 degrees F and bake the bacon until crisp, 40 to 45 minutes. Remove from the oven.
• While the bacon cooks, whisk the flour, cornstarch, baking soda and salt together in a medium bowl. Set aside.
• Place the butter in a large heatproof bowl. Line a plate with paper towels and set a fine-mesh sieve over a heatproof liquid measuring cup.
• Once the bacon is crisp, immediately transfer it to the prepared plate. Carefully tilt the baking dish and scoop or pour the hot bacon fat through the strainer into the measuring cup.
• Pour 1/4 cup of the hot fat over the butter; save any additional fat for another use and discard the solids in the strainer. (If you don't have enough bacon fat to yield 1/4 cup then make up the difference with melted butter.) Let the fat and butter sit for 1 minute, to slightly melt the cubed butter.
• Cream the bacon fat and butter together with a handheld electric mixer on medium speed until slightly aerated (the mixture should still be quite loose and resemble the consistency of mayonnaise), about 1 minute. Add the brown sugar, granulated sugar and molasses. Mix on medium speed until lightened in color, about 2 minutes. Add the egg, egg yolk and vanilla, mixing on low speed until incorporated, 30 seconds to 1 minute.
• Scrape the sides of the bowl and add the dry ingredients. Mix on low speed until the dough is about three-quarters of the way mixed, about 1 minute. The dough will still be chunky with streaks of flour.
• Roughly chop 6 slices of the bacon to yield 1/2 cup. Add the chopped bacon and chocolate chips to the dough. Fold in with a rubber spatula, incorporating the streaks of flour and evenly distributing the bacon and chocolate chips. Refrigerate the dough 30 minutes to 4 hours.
• While the dough chills, chop the remaining 3 slices of bacon into 1/4- to 1/2-inch pieces.
• When ready to bake the cookies, position the racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
• Scoop half of the dough into scant 2-tablespoon balls and place 2 inches apart on the prepared baking sheets. Bake on the upper and lower oven racks for 6 minutes. Remove from the oven and press 1 piece of the remaining bacon into the top of each cookie. Rotate the baking sheets and bake until the cookies are light golden and just set around the edges, 5 to 7 minutes more.
• Let cool 10 minutes on the baking sheets, then transfer the cookies to a wire rack. You can let them cool completely but I recommend eating them warm!
• Repeat the scooping, baking and cooling with the remaining cookie dough after the baking sheets have cooled completely. Or freeze the scooped dough to bake later (see Cook's Note).

BACON GREASE SUGAR COOKIES RECIPE - (4/5)

Steps:

• Heat oven to 375 (?). Sift dry ingredients. Cream bacon grease and sugar. Beat in egg, vanilla and orange peel. Mix in dry ingredients alternately with milk, beginning andRoll out dough to 1" thickness. Cut. Can sprinkle with sugar now or if frosting, leave bare. Bake 10-12 mins.

3-INGREDIENT SUGAR COOKIES

Steps:

• In large bowl, beat softened butter and granulated sugar with spoon until well mixed. Stir in flour until moistened, using hands to mix if needed (dough will be crumbly). Knead 5 to 10 times or until dough is smooth.
• Divide dough in half; shape each half into a log, 5 inches long by 2 inches in diameter.
• Spread 2 tablespoons of the nonpareils or decorating sugar on plastic wrap; roll one log in nonpareils to cover. Repeat to cover remaining cookie log in nonpareils. Wrap dough logs tightly with plastic wrap. Refrigerate about 1 hour 30 minutes or until firm.
• Heat oven to 350°F. Unwrap 1 of the dough logs; cut into 1/2-inch slices. On ungreased cookie sheet, place slices 2 inches apart, reshaping if necessary.
• Bake 12 to 14 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Unwrap remaining dough log, and repeat slicing and baking. Cool completely, about 40 minutes.
• To make Powdered Sugar Icing Drizzle: In small bowl, mix powdered sugar and 2 teaspoons of the milk until well blended. If too thick to drizzle, add additional milk, 1/4 teaspoon at a time. Tint with food color. Drizzle over tops of cooled cookies. Sprinkle with nonpareils or decorating sugar. Let stand about 1 hour or until drizzle is set.

BACON COOKIES

Steps:

• In a large mixing bowl, beat together butter, brown sugar and sugar until fluffy.
• Stir in eggs and maple syrup and beat for 1 more minute.
• In a small bowl, combine flour, baking soda and salt and add in batches to mixing bowl. Beat just long enough to incorporate.
• Stir in the bacon pieces by hand.
• Drop by tablespoons 2 inches apart onto cookie sheets.
• Bake at 375 degrees for 7-10 minutes, until golden brown.

BACON BREAKFAST COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Mix flour, sugar, and baking soda in a bowl. Stir in bacon bits, butter, and egg until well blended. Fold corn flakes and Cheddar cheese into flour mixture. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheet.
• Bake in preheated oven until golden brown, 13 to 15 minutes.

BROWN SUGAR BACON COOKIES

Steps:

• Preheat oven to 325°F.
• Sift dry ingredients together in a large bowl.
• In the work bowl of a stand mixer (or in a large bowl with a hand-held electric mixer), cream butter and both sugars until fluffy and mostly smooth. Add eggs, one at a time, mixing until fully incorporated.
• Turn the mixer down to low and add dry ingredients, a little at a time, until incorporated.
• Stir in chopped bacon by hand with a spoon.
• Place spoonfuls of dough (1 to 1 1/2 tbsp each) on parchment- or Silpat-lined cookie sheet. Press down with back of fork. Bake in preheated oven 14-18 minutes, rotating back-to-front after 7 minutes. (For best results, bake only one sheet at a time, in the middle of the oven.).
• When cookies are golden brown, remove from oven and transfer to a rack to cool.

BASIC SUGAR COOKIES - TRIED AND TRUE SINCE 1960

Steps:

• Mix self-rising flour, butter, sugar, eggs, vanilla extract, and salt thoroughly in a bowl; beat at least 5 minutes. Refrigerate dough at least 2 hours to overnight.
• Preheat oven to 275 degrees F (135 degrees C).
• Roll dough out on a floured work surface using a lightly floured rolling pin; cut cookies out with cutters. Place cookies onto baking sheets.
• Bake in the preheated oven until cookie bottoms are lightly golden brown, about 15 minutes.