Tuesday, December 08, 2009

Bacon Fat Shortbread

I found this recipe for bacon fat shortbread a couple of months ago and started saving bacon drippings to make it. I modified the recipe slightly to accommodate the quantity of fat I had on hand, and used two whole eggs instead of three yolks.

The resulting texture was not quite what I think of as shortbread, and the cookies were a bit salty. Mr Minx said they tasted like Keebler Club crackers, and he was spot on. They definitely needed a bigger bacon flavor. And a grinding of pepper wouldn't be completely out of place.

Because these are refrigerator cookies, I baked only a few and tucked the rest of the dough into the freezer. I may experiment with a roll in a pepper/sugar mixture before baking another batch. Will keep you posted. :)


Wendi said...

I've got a bacon fat shortbread cookie recipe in my folder of things to try. Once I get through crazy holiday baking, I may give it a go. I think it's a little too edgy for my family to include in the Christmas care packages.

The Scarlett said...

I'm almost tempted to try this, maybe with an addition of bacon brittle (like Kevin). I love bacon so much.

theminx said...

I think bacon brittle would be a nice addition. Actually, I'd recommend making a standard chocolate chip cookie recipe, using bacon fat in place of at least half the butter, and adding the brittle instead of chips. I think that flavor profile would work better than this relatively bland shortbread with bacon.