Alix McDonough of Glenelg attends a cookie swap each year, and the winner brings home a Golden Spatula award. Last summer, McDonough decided to hop on the bacon bandwagon and incorporate it into cookies. She made six iterations before it finally came together. "I am very proud to say I now have a Golden Spatula hanging over my kitchen sink," she said.
Makes about 100 cookies
2 - 3 pounds regular sliced bacon (8 strips for batter, the rest for garnish)
Place strips of bacon on sheet lined with aluminum foil and baste with maple syrup. Bake at 350 degrees for 10 minutes, flip, baste and bake 5-7 minutes more or until they are as done as you like.Crumble 8 slices into little bits.Chop the remaining bacon in larger pieces for the garnish.
Mix butter, shortening, bacon grease, sugars, egg, maple extract, and maple syrup together.Add the crumbled bacon. Add flour and baking soda. Mix thoroughly. Let sit in fridge for one hour.
Roll cookies into rounded teaspoon-size balls. Place on parchment-lined baking sheet about 2 inches apart. Flatten cookies slightly and garnish tops with a one-inch piece of bacon. These cookies spread, so garnish should be wider than the cookie ball. Bake for 11 minutes at 350 degrees. Store in refrigerator.