brown-butter bacon shortbread


4 oz browned butter-cooled to solid in fridge

2 oz bacon grease--cooled to solid in fridge

1/2 tsp gray sea salt

1/2 cup dark brown sugar

1 tsp vanilla

1/2 cup bacon--cooked crispy and finely chopped

1 1/3 cup+ 3 Tbs all purpose flour

1 cup toasted and chopped pecans

in the bowl of a stand mixer, cream together the cooled butter, cooled bacon grease and brown sugar. add the salt and vanilla and stir to mix.  mix in the bacon bits, then the flour. mix only to fully incorporate the flour, do not over mix. 

remove the dough from mixer and form into a cylinder on plastic wrap

roll the dough into the chopped nuts, cover and place in refrigerator.  let rest in fridge for an hour.

when ready to bake, heat oven to 350f. slice the roll into 1/4" slices and place on lined cookie sheet, leaving about 1/2" between each cookie. these will spread a bit.

allow to bake about 10-12 minutes or until they start to brown on the bottom. remove from oven and let cool.  

once cool, drizzle with glaze.

bourbon maple glaze

1 cup powdered sugar

1 tsp maple syrup

up to 1 Tbs bourbon

place powdered sugar in a bowl. stir in the maple syrup.  add bourbon 1 tsp at a time until it reaches a nice runny consistency, that will barely hold its shape.  pour into a piping bag or use a spoon to decoratively drizzle over the cookies.  allow to sit until the glaze has firmed up.