i’m just gonna come out and say it: these cookies are kind of weird. don’t get me wrong–i liked them a lot. but i think they are more for the culinarily adventurous. here’s the story: people are putting bacon in desserts all over the place these days, and i wanted to try it. but i don’t eat bacon. so i thought to myself, “i wonder what would happen if i used those vegan soy protein bacon bits that people sprinkle on salads?” so i put those, instead of bacon, into a shortbread cookie recipe. i actually really like the flavor combination – you get the sweetness of the maple syrup, with little pops of salty smokiness from the bac’n bits, all in a light, slightly crumbly shortbread cookie. so all in all, i thought these were great cookies, and if you’re feeling adventurous, you should definitely try them out. but be warned: people who aren’t open to new flavor combinations might not love them. but i really don’t recommend having people like that in your life anyway.
a yummy shortbread cookie with sweetness from maple syrup and salty smokiness from bac'n bits.
- ½ cup earth balance
- ¼ cup maple syrup
- 1¼ cups all-purpose flour
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 3 tablespoons imitation bacon bits
- in the bowl of a stand mixer fitted with the paddle attachment, cream together the earth balance and maple syrup until smooth. with the mixer on low speed, add the flour, cornstarch, salt, and bacon bits, and mix until it is all combined.
- turn out the dough onto a piece of plastic wrap and shape it into a log (i made mine a rectangle). put the log in the freezer to firm up for about an hour. meanwhile, preheat the oven to 350°f and line a baking sheet with parchment paper.
- use a sharp knife to slice the log into cookies. place the cookies on the prepared baking sheet and bake them for 10-12 minutes, until they are just starting to turn golden at the edges. take them out of the oven and let them cool completely on the baking sheet.