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Maple Shortbread with Chocolate Covered Bacon

Maple Shortbread with Chocolate Covered Bacon

maple-shortbread-with-chocolate-covered-bacon

Maple Shortbread with Chocolate Covered Bacon

Ingredients:

1 cup unsalted butter, softened

1 cup confectioners’ sugar

1/4 cup Loveless Maple Syrup

2 teaspoons vanilla extract

2 cups all purpose flour

1/4 teaspoon baking powder

1/8 teaspoon salt

8 slices Loveless Country Smoked Bacon

1/2 cup dark chocolate melting wafers

Cook your Loveless Bacon according to package instructions then set aside to cool. Melt your dark chocolate melting wafers according to package instructions. Using a pastry brush, coat one side of bacon with the melted chocolate. Set aside to cool and harden.

In a large bowl, cream together the butter and confectioners’ sugar. Add Maple Syrup and vanilla extract. Mix until blended. In a separate bowl sift together flour, baking powder and salt. Gradually add dry ingredients to the butter mixture until well combined. Crumble 4 slices of dried, chocolate covered bacon into the dough and mix until evenly distributed. Shape your dough into a log, wrap in plastic wrap and freeze for 6-8 hours.

Preheat oven to 350 degrees. Unwrap and cut dough into 1/4 inch slices. Place each slice 2 inches apart on a parchment lined cookie sheet. Bake for 9-11 minutes until the edges are golden brown. Cool cookies for 3 minutes on sheet pan then transfer to cooling rack. Cut your remaining 4 slices of bacon into 1/2 inch pieces and use remaining melted wafers (you will need to re-heat) to adhere them to the tops of the cooled cookies.

Ingredients

Directions

Cook your Loveless Bacon according to package instructions then set aside to cool. Melt your dark chocolate melting wafers according to package instructions. Using a pastry brush, coat one side of bacon with the melted chocolate. Set aside to cool and harden.

In a large bowl, cream together the butter and confectioners’ sugar. Add Maple Syrup and vanilla extract. Mix until blended. In a separate bowl sift together flour, baking powder and salt. Gradually add dry ingredients to the butter mixture until well combined. Crumble 4 slices of dried, chocolate covered bacon into the dough and mix until evenly distributed. Shape your dough into a log, wrap in plastic wrap and freeze for 6-8 hours.

Preheat oven to 350 degrees. Unwrap and cut dough into 1/4 inch slices. Place each slice 2 inches apart on a parchment lined cookie sheet. Bake for 9-11 minutes until the edges are golden brown. Cool cookies for 3 minutes on sheet pan then transfer to cooling rack. Cut your remaining 4 slices of bacon into 1/2 inch pieces and use remaining melted wafers (you will need to re-heat) to adhere them to the tops of the cooled cookies.

*Featured Cookie in the 2013 Loveless Cafe Team Cookie Contest*