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