Where Local and Global Appetites Collide

Asian Inspired Holiday Cookie Recipe: Made with Bacon

Good cooks everywhere love to exclaim that “everything tastes better with bacon, and this delectable Peanut Brittle Bacon Cookie is no exception. Decadently sweet with a salty kick and indulgently sticky with a crispy edge, these cookies are sure to please.

Thai-Coconut Ginger Sticky Rice Jumbles are an easy-to-make cookie inspired by the sticky rice dishes so popular in Southeast Asian cooking. This version uses puffed rice cereal in place of rice so the “sticky becomes only a metaphor for sweet and delicious. Flavored with coconut and ginger, these drop cookies have a pleasant hint of holiday spice.

Recipes courtesy America’s Dairy Farmers 

Recipe: Peanut Brittle Bacon Cookie

Makes about 4 dozen cookies

1 cup (2 sticks) butter
1 cup brown sugar
1 cup granulated sugar
2 eggs
1/2 cup smooth peanut butter
2 cups all-purpose flour
1 tsp. salt
1 Tbsp. baking powder
1 cup peanut brittle, cracked into 1/2-inch pieces
1 1/2 cups bacon, crisply cooked and cut into 1/2-inch pieces
Preheat oven to 350°F.

Cream together butter and sugars until light and fluffy.  Mix in eggs, one at a time.  Add peanut butter and mix until incorporated.

In a separate bowl, sift together flour, salt and baking powder.  Add the dry ingredients one cup at a time to the butter mixture, scraping the bowl as needed.  Stir in peanut brittle and bacon.

Roll dough into 1/2-inch balls and place on parchment-lined cookie sheets. Flatten each cookie with the palm of your hand to about 1-inch in diameter.  Bake about 15 minutes, or until the edges begin to lightly brown.  Remove to a cooling rack to cool completely.

Store in an airtight container for up to one week.
Recipe: Thai Coconut-Ginger Sticky Rice Jumbles
Makes 5 dozen cookies

1 cup (2 sticks) butter, softened
1 1/4 cups firmly packed light brown sugar
1 cup granulated sugar
1 tsp. pure vanilla extract
1 tsp. salt
2 large eggs
2 cups all-purpose flour
1 1/2 tsp. baking powder
1 cup shredded unsweetened coconut
1 cup candied ginger pieces, diced
4 cups crispy rice puffed cereal
Optional: 2 Tbsp. sesame seeds
Preheat oven to 350 degrees.

In a mixing bowl, beat together butter, sugars, vanilla and salt until light and fluffy. Add eggs one at a time, and beat until smooth.

In a separate bowl, whisk together the flour and baking powder.  Add the flour mixture to the butter mixture and beat until blended. Stir in coconut, ginger and cereal, mixing until just blended.

Drop the dough by rounded teaspoonfuls onto parchment-lined cookie sheets about 1/2-inch apart. Sprinkle the top of each cookie with sesame seeds, if desired.

Bake until edges just start to turn golden but centers are still moist, 10 to 12 min.
Remove to a cooling rack to cool completely. 

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