I guess this might sound like a fall type recipe, but to me, bacon and maple syrup is delicious anytime of the year.
Like, who boycotts maple syrup and bacon in the summer, just because it’s summer?
Not me, that’s for sure.
So I’m going to celebrate maple syrup and bacon RIGHT NOW. And I do not regret my decision at all.
I hope all you incredible mothers had the best mother’s day ever yesterday. Vivian and I sure did. We had a delicious brunch with our moms at one of our favorite restaurants in town. It was wonderful.
Our moms really are the (fake) cheese to our macaroni, the peanut butter to our jelly, the horizon to our sky, bubbles to our baths, the water to our oceans, and the hearts to our souls. Viv and I love our mamas very much! And so do our other wonderful sisters — Anne Margaret, Hannah, and Evelyn.
So I hope, kids, that you celebrated your amazing mom yesterday, and showed her just how much you love her!
I know that I talk about how I didn’t eat bacon until recently a lot… But I’m going to talk about it again, so suck it up.
I didn’t eat bacon until recently and wow, I was missing out on heaven. Good stuff here people. No one told me.
Of course I’d love to find a good vegan bacon version (anyone know of any?) so I don’t have to feel like a horrible person every time I eat the deliciousness, but while I’m on that quest, this will suffice (who am I kidding, can bacon even be resembled by anything other than itself? Doubt it).
These cookies came from three failed attempts at making maple butter (or maple cream, as some people call it). I thought it was easy, until I went through 4 bottles of pure grade A maple syrup (that stuff is expensive!) and my mom kept telling me, “candy making is an art, honey”
Okay mom, I get it.
So I switched my focus, and ended up with these absolutely delicious cookies that turned into sandwiches with a sweet and salty maple bacon buttercream filling. I kid you not. Holy goodness.
I’m going to go give my mom a hug while I try to solve my I love bacon but don’t want to kill any more pigs dilemma. See you on the flip side.
- 2½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 teaspoons baking powder
- 1 cup nondairy butter (such as Earth Balance)
- ½ teaspoon vanilla extract
- 2 tablespoons maple syrup
- 4 slices of bacon
- ½ cup nondairy butter
- ½ cup shortening
- 3 cups powdered sugar
- ¼ cup maple syrup
- Bacon grease
- In a small skillet, cook the bacon until crispy. Remove from skillet and let cool.
- Pour the bacon grease into a small cup and set aside to be used for the filling.
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, and baking powder.
- Add the butter and mix until clumpy and thick.
- Add the vanilla extract and maple syrup and mix until well combined.
- When the bacon is cooled, crumble them into tiny pieces and pour into the cookie batter. Whisk together.
- Flour your countertop, and then roll out the cookie dough until ½ an inch thick.
- Using a round cookie cutter (or the rim of a round cup), cut out 16 cookies (you might need to re-roll the dough a few times to use it all up).
- Place the cookies on a greased baking sheet and bake in the oven for 25 minutes.
- While the cookies are baking, make the frosting by creaming together the butter and shortening in a large mixing bowl.
- Add the powdered sugar and mix until well combined.
- Add the maple syrup and bacon grease and mix until smooth.
- When the cookies are cooled, using a round tip and piping bag, pipe one cookie with the buttercream filling, and place another cookie on top.
- Continue until 8 cookie sandwiches are made.