These delicate cookies are LACED (har har) with unexpectedly salty, smokey chunks of applewood smoked bacon. How can you resist?
Recipe adapted from Everyday Food (March 2009) by mooflyfoof for Bacon Camp.
Pecan-Bacon Lace Cookies
5 slices thick-cut applewood smoked bacon
2/3 cup packed light brown sugar
1/2 cup (1 stick) butter
1/2 cup light corn syrup
1 cup pecans, finely chopped
2/3 cup cake flour, spooned and leveled
- Chop bacon into 1 cm squares and cook till done (but not overdone!) on the stovetop. Let the bacon bits drain on a paper towel.
- In a medium saucepan, heat sugar, butter, cornsyrup, pinch salt over medium heat, stirring, until sugar has dissolved, about 7 minutes.
- Remove pan from heat; stir in pecans, bacon, and flour. Transfer to a bowl. Cover with plastic wrap and refrigerate until dough is firm, about 2 hours.
- Preheat oven to 350F. Line 2 large baking sheets with parchment. Drop teaspoons of dough about 2 inches apart — 6 per sheet. Don’t be tempted to add more to each sheet; they will all melt together! Roll dough into balls.
- Bake until cookies are a dark golden brown and “lacey” looking, 10-12 minutes. They will harden as they cool. Transfer from parchment to a wire rack and let cool. Repeat with remaining dough.
(If you’re not feeling adventurous, you can leave out the bacon and they’ll be… nearly as delicious.)