Maple Bacon Shortbread

Make a bacon sugar by grinding your brown sugar and bacon bits in a blender, food processor, or by hand with a mortar and pestle.

In a medium bowl, cream together the butter, maple bacon brown sugar, and cup of powdered sugar until light and fluffy.

In a separate bowl, combine the flour, salt and cornstarch until well blended. Sift flour mixture into your creamed butter, you will likely need to use your hands to form a ball. The dough will be somewhat soft.

Cover your dough with plastic or beeswax wrap and refrigerate for 1 hour.

Preheat the oven to 350 degrees F (176 degrees C).

Line the cookie sheet with parchment paper.

On a lightly floured surface, roll the dough out to ¼ inch thickness.

Cut into rectangles 1 ½x2 inches in size or cut into shapes using a cookie cutter.

Place cookies 1 inch apart on the lined cookie sheets

Bake for 12 minutes in the preheated oven or until golden at the edges.

Cool on wire racks, and store in an airtight container at room temperature.

Maple Brown Sugar Bacon Glaze

Sift confectioners’ sugar into a medium bowl. Combine and whisk all of the glaze ingredients together until it reaches a spreading consistency. You want a thick glaze, but not so thick that you can't easily spread it on your cookie. Add another teaspoon of milk if needed. Use a spoon or brush to add on your glaze. The glaze will harden at room temperature after several hours, or within 30 minutes in the refrigerator.