Maple BACON COOKIES
PREP TIME: 10 mins
TOTAL TIME: 30 mins + 1.5 hours to chill cookie dough
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
3/4 cup Fulton's Granulated Maple Sugar
1/2 cup finely chopped, cooked bacon (approximately 1/2 pound)
1/4 cup Fulton's Organic Maple Syrup (preferably Dark or Very Dark)
1/4 cup icing sugar
Stir flour with baking powder and salt in a bowl and set aside.
Fry bacon in a skillet until very crisp. Remove from skillet and cool on a paper towel. Once cool, place in a food processor to chop until finely ground or chop by hand.
Beat butter with sugar in a large bowl using an electric beater on medium-high, until fluffy. Beat in egg. Gradually beat in flour mixture until just combined. Gather into a ball. Divide dough in half, then roll each portion into a 2 inch wide log. Wrap logs in waxed paper and twist ends to seal. Chill in freezer until firm, 1 to 1/2 hours.
Position racks in top and bottom thirds of oven. Preheat to 350F. Line 2 baking sheets with parchment paper.
Remove cookies from freezer and slice into 1/4 inch rounds. Arrange 1 inch apart on prepared cookie sheets. Bake in top and bottom thirds of oven, switching half way through until cookies are golden, approximately 10-12 minutes. Cool on sheets 1 minute, then transfer to a rack to cool completely. Repeat with remaining dough.
Whisk together Fulton's Organic Maple Syrup and icing sugar and spoon into a Ziploc bag. Snip a small opening from the corner of the bag. Squeeze icing through the bag and drizzle over cookies.
Cookies will keep well stored in an air tight container in the fridge for up to 10 days.