🌎 The World Cookbook

2 3/4 cups all-purpose flour 1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened at room temperature
1/2 cup maple sugar
1/2 cup brown sugar
1 egg, whisked
1 1/4 teaspoon maple flavor (in the extract section of the grocery store)
1 tablespoon real maple syrup
1/4 cup buttermilk
2 strips bacon, cooked crispy and chopped finely (this is enough to garnish 12 cookies)
Maple Glaze:
1/2 cup powdered sugar
1/4 teaspoon maple flavor
1/2 – 1 tablespoon water

-In a small/medium-size bowl, add the flour, the baking soda and the baking powder, and gently whisk to combine (these are the “dry” ingredients); set aside for a moment. In the bowl of a standing mixer fitted with a paddle attachment, add the softened butter and the sugars, and cream together for on medium speed until light and fluffy; next, add in the whisked egg, the maple flavor and the real maple syrup, and continue to cream for another moment until combined; turn the mixer down to a lower speed, and begin adding the “dry” ingredients in increments, until they get incorporated with the creamed butter/sugar/egg mixture; once all “dry” ingredients are added and combined (be careful not to overwork the batter), add in the buttermilk until combined, and turn off the mixer. Next, divide the cookie dough in half (roughly) in the bowl with a spatula; place a large piece of plastic wrap on your work surface, and turn half of the cookie dough out onto the plastic wrap, and gently shape it with your hands into a log shape, about 12” long, not too thick or too thin; wrap the plastic around it, twist the ends to secure, and place the cookie dough log into the freezer to firm for at least 45 minutes, or more, if you want to freeze the dough; repeat the process with the other half of the cookie dough. To Bake: Preheat the oven to 350 degrees, and line a baking sheet with parchment paper; slice the chilled/firmed cookie dough log into ½” thick slices (cookies); place the cookie dough slices onto the lined baking sheet, and bake the cookies for roughly 10 minutes, until soft and chewy, but slightly golden. Once the cookies are cooled completely, drizzle them generously with the Maple Glaze, and then immediately with a little sprinkling of the crispy, chopped bacon so that it adheres to the glaze on the cookies. Maple Glaze: -In a small bowl, add all ingredients and whisk together until smooth (the glaze should be thin enough to drizzle, but thick enough to adhere well to the cookies and not get absorbed by them); drizzle the glaze over completely cooled cookies, and allow it to set for about 20-30 minutes.