ULTIMATE MAPLE-BACON BOURBON CREAM SANDWICH COOKIES

Steps:

• 1. For the Maple-Bourbon Bacon Shortbread Cookies: Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper.
• 2. In a large pan on medium heat, render bacon pieces until crispy. Remove bacon to drain on paper towels, reserving 1 tablespoon bacon fat for later use. Set aside 25 bacon pieces for garnish, if desired.
• 3. In the bowl of a stand mixer, cream 1 cup softened butter with brown sugar until well combined.
• 4. Add 1 tablespoon of the bourbon and 1/2 teaspoon of the maple extract, mixing well.
• 5. Add flour and remaining bacon pieces. Mix on low until stiff dough forms.
• 6. Sprinkle clean work surface lightly with flour or powdered sugar to reduce sticking. Roll out dough to 1/8 inch, cut into 50 squares with a sharp knife or cookie cutters.
• 7. Place onto parchment-lined sheets and bake for 14-18 minutes or until set and slightly golden at edges. Let cool completely.
• 8. For the Maple Bourbon Buttercream Filling: In a separate bowl with an electric mixer, beat remaining 1/2 cup butter with 1 cup of the powdered sugar, 1/2 teaspoon maple extract, and remaining tablespoon bourbon until fluffy and light.
• 9. Place into a disposable piping bag or ziptop bag. Snip point of the bag with scissors, and pipe onto bottom of cooled cookie. Top with the second cookie, pressing lightly to form a sandwich.
• 10. FOR MAPLE-BACON DRIZZLE: In a small bowl, whisk together the remaining 1/2 cup powdered sugar, maple syrup, reserved bacon fat (heat gently if needed to liquefy), and thin with milk, 1 tablespoon at a time until drizzling consistency is achieved.
• 11. Place in a ziptop bag, snip the corner, and drizzle on top of sandwich cookies.
• 12. Top each cookie with a reserved piece of bacon, if desired. Let icing set until dry.