September 9, 2014

Maple Cinnamon Softies with Bacon Sprinkles

Blue ribbon bacon-topped cookies

Maple Cinnamon Softies w/ Bacon Sprinkles

Cookie Dough:

1/2 cup softened butter

1 cup sugar

1 whole egg + 1 egg yolk

1 teaspoon vanilla extract

3/4 cup sour cream

3 cups Gold Medal All-Purpose Flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/8 teaspoon salt

1/2 teaspoon cinnamon

 

Maple Cinnamon / Bacon Icing:

2 cups powdered sugar

1/2 teaspoon cinnamon

2 Tablespoons butter

1 teaspoon vanilla extract

1/2 cup maple syrup

1/2 pound crumbled cooked bacon for “sprinkles”

 

Directions: To make the dough, cream butter and sugar until light and fluffy. Add whole egg and egg yolk, then add vanilla and sour cream and beat at low speed until combined. Add flour, baking soda, baking powder, salt, and cinnamon, beating at low speed until just combined. Wrap dough in plastic wrap and refrigerate until firm, at least two hours (dough will be sticky). Preheat oven to 425 degrees and line trays with parchment paper. Roll out the dough between floured parchment paper until 1/4 inch thick, then cut with a circle cookie cutter or drinking glass (2″-3″ size). Bake cookies for about 7 minutes, just until they begin to turn golden color. Transfer to wire rack to cool. To make the icing, whisk together ingredients until smooth. Use a spatula to spread over the tops of cooled cookies. Sprinkle bacon bits on top of each cookie immediately after it’s frosted. Refrigerate cookies if not eaten on the first day. Makes approximately 3 dozen cookies.

-Recipe from Jessica, DuPage Fair, 2014 Gold Medal Flour Cookie Contest