So a couple of weeks ago I shared a recipe for Gentleman’s Whiskey Bacon Jam with y’all. I had an amazing reason for making bacon jam, just in case you were wondering. I mean, let’s be honest, I could have made it for no reason at all, but in this instance I had a specific purpose for this porky food-coma inducing jam. I wanted to make cookies. Yup. Cookies. Cookies filled with bacon jam. Was it worth burning all the skin off my hands in the process? Was it worth having a house filled with smoke? You bet your bacon-loving tushy it was, and I’d do it all over again too. Only I don’t have to, because I have extra bacon jam hidden away in my freezer for future use. And when I say hidden, I mean hidden, so don’t even think you can walk into my house and start rooting through my freezer. You won’t find it, and I won’t give you any hints as to its secret location. Bacon jam is the new gold. Bacon jam cookies are even more precious; they are like diamonds clustered all up in the gold, with unicorns and rainbows dancing around them. If there is a choice between bacon jam cookies or gold diamond-encrusted jewelry, choose the bacon jam cookies. You won’t be disappointed.
Ingredients:
- 2 Cups Unsalted Butter, Room Temperature
- 1 1/2 Cups Granulated Sugar
- 1 Teaspoon Kosher Salt
- 4 Cups All-Purpose Flour
- 1 Tablespoon Heavy Whipping Cream
- Gentleman’s Whiskey Bacon Jam or Store-Purchased Bacon Jam
Directions:
- Cream butter, sugar, and salt together for 3 minutes on medium-speed.
- On low-speed slowly add the flour a cup at a time, until just incorporated.
- Add the whipping cream, and mix for 30 seconds.
- Use a silicone spatula to scrape down the sides of the bowl and bring all of the dough together.
- Cover with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350 degrees.
- Roll the dough into tablespoonful size balls, place on a Silpat or parchment paper lined baking sheet, and then use your thumb to make a well in the center of each ball of dough.
- Fill each well with bacon jam.
- Bake for 9 to 11 minutes, or just until the edge of each cookie begins to turn golden brown.
- Allow to rest on the baking sheet for 5 minutes, before removing to a baking rack to finish cooling completely.
Suggestions:
- Make your own bacon jam. Do it. Do it now.
- This recipe will yield 5 to 6 dozen cookies, depending on the size of your dough balls.
- Package the cookies in an airtight container between layers of wax paper, and refrigerate them until a 1/2-hour before consumption.
Improvements:
- Add 1/2-teaspoon of ground chipotle to the cookie dough.
- Add 1/4-teaspoon of instant espresso coffee to the bacon jam.
Ingredients:
- 2 Cups Unsalted Butter, Room Temperature
- 1 1/2 Cups Granulated Sugar
- 1 Teaspoon Kosher Salt
- 4 Cups All-Purpose Flour
- 1 Tablespoon Heavy Whipping Cream
- Gentleman's Whiskey Bacon Jam or Store-Purchased Bacon Jam
Directions:
- Cream butter, sugar, and salt together for 3 minutes on medium-speed.
- On low-speed slowly add the flour a cup at a time, until just incorporated.
- Add the whipping cream, and mix for 30 seconds.
- Use a silicone spatula to scrape down the sides of the bowl and bring all of the dough together.
- Cover with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350 degrees.
- Roll the dough into tablespoonful size balls, place on a Silpat or parchment paper lined baking sheet, and then use your thumb to make a well in the center of each ball of dough.
- Fill each well with bacon jam.
- Bake for 9 to 11 minutes, or just until the edge of each cookie begins to turn golden brown.
- Allow to rest on the baking sheet for 5 minutes, before removing to a baking rack to finish cooling completely.
