ultimate maple-bacon bourbon cream sandwich cookies
One of my all time favorite cookies is the maple cream sandwich, and my idea of an ultimate flavor combination would have to include maple, bacon, bourbon, and brown sugar. I decided to throw caution to the wind and meld all these ingredients together into the most amazing cookies I have ever tasted. Salty, smoky bacon is the star ingredient, and a perfect foil to the sweetness of the icing and cookie. Since a sandwich cookie is already a decadent treat, I decided to take it one step further with an icing drizzle that ties the whole cookie together with a bit of bacon fat mixed in. Perfection!
Blue Ribbon Recipe
The Test Kitchen smelled heavenly while these were baking! We taste each layer of the recipe as it's being prepared, so we knew this was going to be good. It was worth the wait! The maple extract and bourbon pair well together. Adding bacon only makes this cookie better! It's a smoky-sweet reward once they're all assembled.
Ingredients
- 8 slices bacon, cut into 1/4 inch pieces
- 1 1/2 cups unsalted butter, at room temperature, for divided use
- 1 1/4 cups brown sugar
- 2 tablespoons bourbon, divided
- 1 teaspoon maple extract, divided
- 2 1/2 cups flour
- 1 1/2 cups powdered sugar, divided
- 1 tablespoon maple syrup
- 1 tablespoon milk or cream
How To Make ultimate maple-bacon bourbon cream sandwich cookies
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Step 1For the Maple-Bourbon Bacon Shortbread Cookies: Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper.
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Step 2In a large pan on medium heat, render bacon pieces until crispy. Remove bacon to drain on paper towels, reserving 1 tablespoon bacon fat for later use. Set aside 25 bacon pieces for garnish, if desired.
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Step 3In the bowl of a stand mixer, cream 1 cup softened butter with brown sugar until well combined.
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Step 4Add 1 tablespoon of the bourbon and 1/2 teaspoon of the maple extract, mixing well.
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Step 5Add flour and remaining bacon pieces. Mix on low until stiff dough forms.
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Step 6Sprinkle clean work surface lightly with flour or powdered sugar to reduce sticking. Roll out dough to 1/8 inch, cut into 50 squares with a sharp knife or cookie cutters.
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Step 7Place onto parchment-lined sheets and bake for 14-18 minutes or until set and slightly golden at edges. Let cool completely.
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Step 8For the Maple Bourbon Buttercream Filling: In a separate bowl with an electric mixer, beat remaining 1/2 cup butter with 1 cup of the powdered sugar, 1/2 teaspoon maple extract, and remaining tablespoon bourbon until fluffy and light.
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Step 9Place into a disposable piping bag or ziptop bag. Snip point of the bag with scissors, and pipe onto bottom of cooled cookie. Top with the second cookie, pressing lightly to form a sandwich.
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Step 10FOR MAPLE-BACON DRIZZLE: In a small bowl, whisk together the remaining 1/2 cup powdered sugar, maple syrup, reserved bacon fat (heat gently if needed to liquefy), and thin with milk, 1 tablespoon at a time until drizzling consistency is achieved.
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Step 11Place in a ziptop bag, snip the corner, and drizzle on top of sandwich cookies.
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Step 12Top each cookie with a reserved piece of bacon, if desired. Let icing set until dry.
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