So, back during my steak and kidney pie escapade, my sweet friend Trudy suggested I bake everyone something. She had a good idea, so I went through my recipe book and then it dawned on me - I'll make y'all an old favorite around here. Something I usually just make for holiday breakfasts and such. I know you're wondering if I'm going to use...um, parts...for this and I am! I'm going to use the bacon part.
First, fry your bacon. The recipe makes roughly 30 cookies and calls for 1/2 pound, fried. I use a heavy 1/2 pound...like 3/4 of a pound...because hey, it's bacon and you can't get too much. What you see above was fried last night and was fresh out of the fridge, which is why it might look a little stiff. For the record, I fried 2 pounds because, you know, it's *bacon. Oh, and a tip - if you like chewier cookies, don't fry your bacon until it's crisp. Make sure it's done but keep it limp. We're limp bacon lovers in this house but it's up to you. You want a crisp cookie? Fry your bacon to death. It's not my business.
Bacon Salt, you can and it'll enhance the bacon flavor more. I don't since I try to watch my sodium. *laughs*
Whaaaaaat? It's not like I can add it to the dough now.
Okay, not really...all of mine are ugly. Anyway, bake them for 15-18 minutes at 350. 15 keeps them chewier.