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Tip from our culinary producer Grant: Freeze the cookie dough if you want to bake some off later!
- 5 ounces bacon, chopped
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt, kosher
- 1/2 cup unsalted butter, (1 stick) melted
- 3/4 cup sugar, packed light-brown
- 1/2 cup sugar, granulated
- 1 egg, large
- 1 teaspoon maple extract
- 1 cup walnuts, toasted and chopped
- 1 cup confectioners' sugar
- 2 tablespoons maple syrup
- 2 tablespoons heavy cream
- 1/4 teaspoon salt
- 1/2 cup walnuts, chopped
Place bacon in a cold pan. Turn heat to medium and cook bacon, stirring occasionally, until crisp. Once cooked, remove to a bowl to cool.
In a large bowl, whisk together flour, baking soda, baking powder and kosher salt.
Combine melted butter, bacon and any bacon drippings in the bowl of a stand mixer. Add brown and granulated sugar and mix. Once combined, add egg, then add maple extract. Using a large kitchen spoon or ¼ cup measure, slowly add the dry mixture to the mixer. Once combined, add the chopped walnuts. Mix, then divide dough in half. Place one piece of dough on a large sheet of parchment paper or plastic wrap and roll up into a 10-inch long tube. Refrigerate dough to chill for at least an hour. Repeat with remaining dough and more parchment.
Preheat oven to 350˚F. Slice cookie dough into ½-inch-thick slices and place them onto a parchment-lined cookie sheet. Bake for 12 minutes or until they start to become brown around the edges.
For the glaze, whisk together confectioners’ sugar, maple syrup, cream and salt. Dip the tops of each cookie into the glaze and sprinkle with chopped nuts. Let the glaze set for a few minutes before serving.