Sunday, May 01, 2016


For the cookies:
2 and 1/4 cups (280g) all-purpose flour
1/2 teaspoon baking powder
3/4 cup (170g) unsalted butter, softened but still relatively firm (not bordering on melted)
3/4 cup (150g) granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla

For the cookie toppings:
1 cup powdered sugar
1 tablespoon milk
2 teaspoons agave nectar or light corn syrup
½ teaspoon vanilla
1 tablespoon matcha green tea powder
5 slices cooked bacon, chopped

Start by thoroughly whisking together the flour and baking powder in a medium bowl. In a large bowl or mixer, beat the butter until smooth, about 1 minute. Add the sugar and beat for another 3 minutes until fluffy. Beat in the egg, and vanilla until combined, scraping the bowl with a spatula as needed.

With the mixer on low, add half of the flour mixture and stir until just barely combined. Add the rest of the flour and continue mixing until just combined. (If the dough is still a little soft at this point, add another tablespoon of flour). Divide the dough in half and roll out each on parchment paper until 1/4” thick. Refrigerate the rolled dough for 1 hour to 1 day.

After the dough’s been chilled, preheat the oven to 350 degrees F. Line a couple baking sheets with parchment paper. Cut shapes out of the dough, and continue re-rolling/cutting until all the dough has been used up.

Bake 8-10 minutes, rotating the baking sheets halfway through. The cookies should have very light coloring. Don’t over-bake, or they’ll be way too crunchy! Cool completely.

After the cookies are cooled, make the icing by stirring together the powdered sugar and milk. Stir in the agave (or syrup), vanilla, and Matcha powder. Carefully spread frosting on the cookies, and sprinkle with bacon. Let the icing set.

bacon recipe source: Sarah, The Woks of Life (@thewoksoflife), December 8, 2014

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