Bacon, Maple & Amaretto Cookies

Hello my bees! A very good day to you all. If there are two things that work surprisingly well together, it's chocolate & bacon. Well three... three things... chocolate, bacon & alcohol. Thats right, a throuple that works, and works well!

What do I need?

Prep time 45 

• ​6 Strips of Bacon (chopped)
• 65g (⅓ Cup) + 1 Tbsp - Granulated Sugar 
• 220g (1 ⅔ Cups) - All Purpose Flour
• 40g (⅓ cup) Unsweetened Cocoa Powder 
• 2 Tsp - Baking Powder 
• ½ Tsp - Baking Soda 
• ½ Tsp - Salt 
• 1 stick 8oz - Unsalted butter
• ½ Cup Milk + Extra for brushing 
• ⅔ Tbsp - Cold Syrup Marple ( for drizzling on baked cookies ) 
• 1 Cup - Heavy Cream
• 1-2 Tbsp - Whiskey, Chocolate Liqueur, Amaretto (optional) 

What do I do? 

1	Pre heat Oven 425℉
2	Cook bacon on a skillet or pan  on a medium heat, turning often until brown and crispy (about 10 minutes). Once done transfer to a clean plate and leave on one side too cool. Sprinkle with sugar - don't be tempted to eat them just yet!
3	Mix together your dry ingredients - flour, cocoa, baking soda, sugar - in a large bowl, then whisk.
4	Cut your butter into 8 pieces, and add to your dry mix a little at a time. Rub the butter between your fingers until it resembles small pea size lumps.
5	Make a well in your dry mix, then slowly add your milk, stirring in-between each pour. ​

6	Chop your bacon into small squares - setting aside 2 strips for later - and add to your dough. If this makes the dough too sticky, keep adding flour until it no longer feels tacky - it should have a similar consistency as bread dough.   (Optional) I half the dough here, and add chocolate chips to one half. The steps are the same whichever method you choose.​
7	Roll in to a ball, cover with cling wrap, then pop in the fridge for 10-15 minutes. This will make it easier to roll.
8	Now lightly dust your surface with flout, and roll out your dough to around ¾ inches thick. Using a 2½ inch round cutter, and working from one edge, begin cutting out your cookies. Repeat until you have the amount you want (I got 20 out of this batch). ​(Optional) If you added chocolate chips, take a small amount then roll a small ball in your hands  repeat until you have the amount you want, I got 15 out of theses, with a little left over. ​
9	Place your cookies on a ungreased baking sheet. (Optional) Pop in the freezer for 10 minutes (to help prevent the dough from spreading).

10	Lightly brush a little milk onto your cookies, then pop them in the oven for 10 minutes (or until lightly puffed). Watch your pinkies when you remove them from the oven!!
11	With your remaining two strips of bacon - very finely chopped up - sprinkle on top of each cookie. (Optional) If you went with chocolate chips, add some on top also.
12	Drizzle Maple Syrup all over your cookies, and transfer to your wire rack to completely cool down. ​
13	Whisk your cream until stiff, then divide evenly between your serving bowls. Add 1-2 teaspoons marple syrup, and 1-2 teaspoons of the alcohol of your choice (I'm an Amaretto girl myself), hand whisking in-between each teaspoon, Then serve immediately.
14	Try not to eat them all in one sitting!! Good luck, and enjoy my darlings.

Tips, Tricks and Tiaras

• Cookies will keep in an airtight container for 5 days.
  
  
• Heavy cream will only keep for one day. Cookies may be baked a day or two before they are required.
  
  
• Cookies are always best warm! You can pop them in the oven for a few minutes to heat up before serving.