If you like a little bacon and maple in your cookie this one is it. With a crumbly texture the crunch of crispy bacon bits in each bite with luscious maple flavoring inside and out you won’t be sorry you baked these. Add a bit more of the maple extract to give it more intensity, and you can option out of the glaze and sprinkle sugar on top. It’s all up to you and tasty either way!
- Cookie Sheet lined with parchment paper or Silpat
- Frying Pan for bacon
Pre-Heat Oven to 350°
- 4 Pieces Bacon Diced & Fried Crisp & Well Drained
- ½ c Butter softened
- 1 Egg Yolk
- 1 tsp Pure Maple Extract Up to 2 tsp for more intensity
- ½ tsp Almond Extract Can omit & just use maple
- 1 c Cake Flour
- 1/2 c Almond Flour
- pinch of salt
- 3 ½ tbsp Sugar Granulated
- ½ tsp Baking Soda
- Egg White + 1 tbs water and mix
Whiskey Maple Glaze
- 2 c Powdered Sugar
- 2 tbsp Butter – Unsalted Softened
- 1 tsp Pure Maple Extract
- 2 tbs Whiskey Optional and can add more to taste
- 2-3 tbsp Milk
- Add Butter, egg yolk, sugar, and extracts into a mixing bowl and cream together.
- Sift the flours, baking soda & salt and mix into the butter mixture.
- Add the bacon and combine all the ingredients together, then knead dough into a ball.
- Wrap the dough in plastic and refrigerate for about an hour. *See Notes below.
- Shape into 20 round balls or weigh them out. They should be about 20g or so.
- Use your fingers, or a glass with a smooth bottom and smash them down gently. The sides crack a bit and that is part of the cookie. You can also take a fork and cross ways with it.
- Whisk the egg white and water together in a small bowl and brush on each cookie.
- At this point, if you option out of the glaze, you can add pecans or sprinkle turbinado sugar on the tops.
Bake at 350° from anywhere between 18 and 25 minutes
- Turn half way through the bake for even baking.
Cool completely on rack before glazing.
- Combine all ingredients until smooth. Add milk bit by bit for desired consistency.
- Take a spoon, dip in and drizzle each cookie.
- Dough: Knead the dough then refrigerate for an hour. It can be left in the refrigerator overnight. Just bring it to room temperature before dividing and making the cookie balls.
- Having a scale helps out in making the cookies the same size for an even bake. Just weigh the dough as you go.
- Even though this recipe calls for a glaze, it is great with just a pecan placed on top. You can sprinkle with turbinado sugar as the photos show too.
- If you don’t want to use the Almond extract you can just use the Maple. I like the little balance of my original recipe which included Almond extract.
- This cookie can be golden brown or darker brown so the timing can vary a few minutes depending on what you like. Watch the bake though. You do not want them to burn. Depending on your oven and type of cooking sheet after the half-way turn of the tray, start taking a look at it on the 15 minute mark. A good sign is to look at the bottom of the cookie and check the browning.