It's
abrichar's fault. Honest. After
sistermaryeris posted a bacon peanut butter cookie recipe and I voiced my skepticism, Amanda went ahead and made them and proclaimed the recipe
incredible. So the other day via IM, we jokingly discussed a trend of converting every type of regular cookie into a meatcookie:
Bacoroons!
Bacon lemon cookies!
Bacondoodles!
Er -- actually, hmm.
And that was that. This weekend,
she gave them a try, and so did I.
We both repurposed this snickerdoodle recipe, substituting bacon fat for the shortening (not that much of a stretch), and adding the crumbled bacon from frying and draining about 2-1/2 pounds of meat.
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The dough was surprisingly not greasy, but I had to futz around with the temperature and cooking time. Nic, who has become an expert on the idiosyncrasies of our oven, coached. Here is what 12 minutes at 375 looks like:
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Well, I have to admit, these are good snickerdoodles, but as Nic said, unless we actually knew the chunks of dark stuff was bacon, it might be a little hard to guess. Even with the additional flavor from the bacon fat, these were
not bacony enough.
Some possibilities for future attempts with this recipe include:
- adding a little liquid smoke to the dough
- adding a sprinkle of salt to the top of each dough ball
- (Amanda's idea, an adaptation of the bacon chocolate chip cookie recipe) adding a piece of bacon as a garnish to each baked cookie, secured with a little dollop of sticky cinnamon syrup or frosting
- (the "why fuck around?" approach) eliminating the dough entirely and sprinkling cinnamon and sugar directly onto the cooked bacon
