Tuesday, July 22, 2014

Savoury Bacon Cheddar Cookies

I have been craving for savoury cookies , like menopause cravings :p and when I found this awesome savoury cookies from Evil Shenanigan's blog...there is no stopping me from making them...:p

Awesome ….bacons goes well with cheese and each bacon studded cookie is bursting with the cheesy and smoked flavor ! It is so addictive like she said and the smoky bacon and cheese turned into a cookie that no one can really resist!  Can you ? :p  You can make them one day ahead , wrapped in cling wrap and store in the fridge and bake them the next day! Thank you Evil Shenanigans for sharing this awesome recipe. This recipe came at the right moment when my craving still persists…:p MMMmmmm utterly saliva inducing…on a weekend afternoon, munching these cookies with a cuppa hot black coffee watching a drama series…this is what I called heavenly indulgence :p  Let me enjoy this sinful decadent for this moment…LOL!

I made 1.5 portions = 2 rolls

slice them into 1.5 inch diameter disc

this is awesome...you can make the dough one day ahead
cling wrap them and store in fridge..
cut them into slices of 1/4 in thick

studded bacon and cheese cookies ..mmmmm the aroma
is saliva inducing :p

taken with a cuppa hot coffee or tea
my sinful indulgence for the moment :p

Bacon Cheddar Cookies ( taken from Evil Shenanigans )


4 slices thick cut bacon, chopped finely
2 cups all-purpose flour
1/2 teaspoon cayenne pepper
1 cup finely shredded sharp cheddar cheese
1 stick softened butter, cut into cubes ( I use salted)
1 large egg
1 egg yolk
2 tablespoons heavy cream

In a large skillet over medium high heat cook the chopped bacon until very crisp. Drain on paper towel.

In the bowl of a stand mixer combine the flour, cayenne pepper, butter, egg, egg yolk, and cream. Mix until well combined.

Add the shredded cheese and crisp bacon to the work bowl and mix on low speed until combined.

Turn the dough out on to a lightly floured board and roll into a log about 1 1/2″ around. Wrap the log in plastic wrap and chill for at least two hours.

During the last half hour of chilling heat your oven to 350 F.

Once chilled slice into 1/4″ thick disks and place about 1/2″ apart on an un-greased cookie sheet.

Bake for 18 to 25 minutes, or until the cookies are just turning golden abound the edges and the cookies are firm to the touch.

Cool on a rack until they are slightly warm.

Store them in air-tight container when they are are completely cool down and can keep well for 2 days


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  1. Elin, these cookies are definitely evil! So evil of you to share and tempt hee..hee...Bookmarked!