That Time of the Month Cookies
6 slicebacon, thick cut
1/4 cbrown sugar
3/4 cbutter, room temp.
3/4 cbrown sugar
2 Tbspamaretto liqueur
2 call purpose flour
2 tspcorn starch
1 tspbaking soda
1 pkgheath toffee pieces, 8 oz.
How to Make That Time of the Month Cookies
- Take each slice of bacon and coat it in the 1/4 cup brown sugar and lay on a baking sheet. Place in oven and bake until bacon is crispy. Warning - if you use regular cut bacon it will not crisp up nicely. I have used regular, but the bacon comes out chewier. When bacon is crispy, take off of sheet and set aside.
- Place butter and sugars in a mixing bowl. Whip with a hand mixer until light and fluffy.
- In a separate bowl, mix dry ingredients.
- Slowly add dry ingredients to the sugar/butter mixture until well combined. The dough will be slightly stiff.
- Dice up bacon into small pieces. Mix bacon into cookie dough. Add the bag of candy pieces and mix well.
- Cover mixing bowl with plastic wrap and allow to chill in fridge for at least an hour, but up to 24 hours. Remove from fridge and allow to sit for 15 minutes.
- Preheat oven to 350 degrees. Scoop up the cookie dough and form into roughly walnut sized balls and place on cookie sheet about 2 inches apart. Cookies will spread some.
- Bake cookies in over for approximately 10 minutes, depending on your oven. Check at 8 minutes to see how done they are. Cookies should be a nice golden brown.
- Remove cookie sheet from oven and allow to sit for about 2 minutes. Remove them too soon and they will not be firm enough, wait too long and the cookie will stick due to the toffee. Allow to cool on a rack until completely cool.
- Cookies will store in a sealed container or ziplock bag at room temperature. I'm not sure for how long because they don't last long in my house. I get between 2 and 3 dozen from the recipe, but it does depend on how big you make the cookies.