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    Home » Recipes » Cookies

    Published: Aug 27, 2019 · Modified: Jan 19, 2020 by Pate Giltner Leave a Comment

    Bacon and Bourbon Shortbread Cookies

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    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.

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    Bacon and Bourbon Shortbread Cookies

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    • Author: Pate Giltner
    • Prep Time: 20
    • Cook Time: 20
    • Total Time: 40 minutes
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    Ingredients

    Scale

    For the shortbread:

    1. 2 sticks butter (8 ounces)
    2. ½ cup granulated sugar
    3. 2 cups all-purpose flour
    4. 100 grams cornstarch (about ¾ cup)
    5. ¼ teaspoon salt
    6. 4 tablespoons bourbon
    7. ½ cup bacon crumbled into very small pieces. (about 10 slices)
    8. 2 tablespoons bacon grease 
    9. ¼ teaspoon almond extract

    For the glaze:

    1. 1 cup powdered sugar
    2. 4 tablespoons bourbon

    Instructions

    1. First bake the bacon on a foil lined baking sheet in the oven at 400 degrees for 20 minutes. Set aside to cool. 
    2. Set the oven temperature to 325 degrees. 
    3. Cream the butter and sugar until light and fluffy.
    4. In separate bowl whisk together the flour, cornstarch, and salt. 
    5. Mix in the flour mixture to the butter and sugar a little at a time.
    6. Add in the bourbon, bacon, bacon grease, and almond extract.
    7. 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. 
    8. 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. 
    9. Make the glaze by mixing the powdered sugar and bourbon in a small bowl until thoroughly combined.

    Did you make this recipe?

    Share a photo and tag me @thegandmkitchen — I can't wait to see what you've made!

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    Pate Giltner holding a cupcake
    Pate Giltner holding a cupcake

    About Pate

    Hi! I'm Pate, the blogger, recipe developer, and photographer behind The G&M Kitchen!

    Raised in the heart of Kentucky, I come from a long line of passionate cooks and bakers. The kitchen was always the heart of our home, where we transformed vegetables into delightful dishes and crafted pies and cakes that emerged from the oven. This tradition of coming together through food and cooking inspired the name of my blog, The G&M Kitchen – 'G' for my father's family, the Giltners, and 'M' for my mother's family, the Millers.

    I also believe if a recipe is missing something, it's probably bourbon.

    Learn more about me →

    Hello and welcome!

    Here at The G&M Kitchen, you will find southern-inspired baking recipes with a modern twist that are easy, elegant, and fun! Everything is made from scratch, designed for the home kitchen, and is simply delicious!

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    As featured in: thefeedfeed, Sur La Table, Bake From Scratch, Foodtography School, The Bourbon Review, Bringing it Home

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