When I was a little girl, my grandma used to make her famous Molasses cookies for me and my siblings whenever she and grandpa would come to visit. These are still a family favorite and whenever I make them, they remind me of being with her. While the traditional recipe for these is just as delicious to me as it was back then, I felt like I could easily bring it into the wonderful world of bacon. So here you have it. A cookie jam-packed with not only bacon, but booze as well! Well, the cookies are just as bacolicious without the booze, but we know you really want it!
For the cookies, you will need:
1/2 cup white sugar
1 cup dark brown sugar
3/4 cup of cooled bacon grease (or shortening)
2 Tbsp. vinegar
1/2 cup molasses
4 cups flour
2 tsp. baking soda
1 tsp. ginger
1 tsp. cinnamon
1 tsp. salt
Chopped Vanilla Bourbon Bacon
Line an edged baking sheet with foil. Lay the bacon strips onto the foil, then place in the oven. Heat oven to 400 degrees and set the timer for about 20 minutes. Once cooked, drain bacon strips over the pan then set them aside. Pour the hot bacon grease into a small measuring cup and let it cool completely (put it in the fridge to speed this up). You will use this bacon grease to replace the shortening in this recipe. If you do not have enough grease, fill the rest of the 3/4 cup with shortening.
While the grease is cooling, measure out the remaining ingredients and chop up the bacon. Use as much bacon as you want and enjoy a few pieces while you’re waiting for your grease to cool.
Preheat oven to 350 degrees. Cream together the grease/shortening and sugars. Beat in the eggs. Add remaining ingredients. Drop dough by spoonful onto a lightly greased baking sheet. Do not flatten. If the dough is too soft, refrigerate until more firm. Bake about 9 minutes. Carefully remove them from the cookie sheet and allow them to cool for at least 15 minutes.
4 tablespoons butter
1/3 cup bourbon
1/2 cup dark brown sugar
In a medium saucepan melt butter, then add the brown sugar. Whisk in the bourbon, stirring constantly. Once it begins to bubble, turn the heat down to medium-low. Let the mixture bubble for 10 minutes or so. It will bubble and rise in the pan so keep whisking it! The longer you let it bubble, the thicker your glaze will be.
To serve, drizzle the glaze over the cookies or serve the cookies with vanilla ice cream and a drizzle of the Bourbon Glaze on top!
These cookies are perfect for family get-togethers and summer picnics and potlucks. They’re also ideal for using up all of the leftover bacon grease you’ve been accumulating in your refrigerator!