Bacon Cookies

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Bacon Cookies to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Bacon Cookies, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 4 slices bacon, cut into small
• pieces
• 2 cups all-purpose flour
• 1/2 cup butter or margarine,
• chilled
• 1 egg
• 1 pinch salt
• 3 tablespoons heavy cream
• 1 dash ground black pepper
• 1 egg yolk, beaten

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Fry bacon pieces in a large skillet over medium heat until crispy

Step 2: Technique & Execution

Remove with a slotted spoon to paper towels, and cool completely

Step 3: Technique & Execution

Into a large mixing bowl, place the flour, butter or margarine, egg, salt, and heavy cream

Step 4: Technique & Execution

Using the mixer's hook attachment, mix the contents of the bowl together until combined; then transfer the dough to the counter, and quickly mix with your hands

Step 5: Technique & Execution

Knead in cooled bacon pieces and pepper

Step 6: Technique & Execution

Roll up the dough into a log, to a diameter of about 1 1/2 inches