Buttery and crispy shortbread is an amazing thing. Shortbread with bits of bacon, bourbon, and bacon grease mixed in is super-duper amazing. Then throw my favorite bourbon glaze on top and you got an out of this world cookie.
What is shortbread?
Shortbread is a delightful Scottish cookie that is famous for its very crispy and light texture. They are great for so many reasons, one being that they can last for weeks in an airtight container and they taste better as time goes on. They are also extremely easy to make, and the basic recipe has just four ingredients.
What's the secret to crumbly shortbread?
This recipe contains quite a bit of cornstarch in addition to all purpose flour which helps give the cookie its really crumbly texture.
Tips and tricks for great tasting shortbread
Use the good butter! Since this recipe has such few ingredients it's important to use the best.
Don't let the butter or dough get too warm. This will effect the crumb texture.
Weigh out the cornstarch if you can, you don't want to use too much.
For this recipe bake the bacon in the oven and don't resort getting store bought bacon bits. You also use some of the grease from the bacon to give the cookies extra bacon-y flavor.Print
For the shortbread:
- 2 sticks butter (8 ounces)
- ½ cup granulated sugar
- 2 cups all-purpose flour
- 100 grams cornstarch (about ¾ cup)
- ¼ teaspoon salt
- 4 tablespoons bourbon
- ½ cup bacon crumbled into very small pieces. (about 10 slices)
- 2 tablespoons bacon grease
- ¼ teaspoon almond extract
For the glaze:
- 1 cup powdered sugar
- 4 tablespoons bourbon
- First bake the bacon on a foil lined baking sheet in the oven at 400 degrees for 20 minutes. Set aside to cool.
- Set the oven temperature to 325 degrees.
- Cream the butter and sugar until light and fluffy.
- In separate bowl whisk together the flour, cornstarch, and salt.
- Mix in the flour mixture to the butter and sugar a little at a time.
- Add in the bourbon, bacon, bacon grease, and almond extract.
- Line a work surface with parchment paper and put the formed dough on top. Place another sheet of parchment paper on top and roll out dough to ¼ inch thickness.
- Using a cutter cut out rounds and place on a parchment lined baking sheet and bake for 20-25 minutes or until the sides begin to brown.
- Make the glaze by mixing the powdered sugar and bourbon in a small bowl until thoroughly combined.