Who doesn’t love bacon? I know the men in my life LOVE it!
Making things for my Mom and Dad is always a worthwhile endevour. I was fortunate to be raised by two people who love each other, love my brother and I, and went out of their way to support each of us as we grew into “independent” adults. My Dad has recently had a shift in his life, where he is now the care giver for my 100-in-26-days Grandma. He has given up his independence, and is her advocate, motivator, and support system while she lives out her days in the hospital. Seeing his selfless devotion to her is a true act of family.
Trying to figure out what to make for him, who is currently running on empty, was difficult as I finally had to accept the fact that he doesn’t like sweets. My dad has said that statement so many times- and I ignore it. Usually. But this time, I knew I had to make something that was for him (not for me the baker) and that’s where bacon comes in.
I’ve been making this sugar cookie recipe since I was a teenager, and I know that this sugar cookie recipe is the perfect amount of “non-sweet” that he likes.
Thank you Dad for doing everything you do for our family! Happy Father’s Day.
Bacon Cookies
Ingredients:
- Prepared sugar cookie dough (recipe here)
- Americolor Gel paste in Deep Pink, Super Red, Chocolate Brown
- Roll three sections of aluminum foil into long log type rolls. Place onto baking tray and lay parchment paper over top of the rolls.
- Separate prepared sugar cookie dough into three equal amounts. Add pink and brown to one section of the dough, and mix until no light streaks remain. Colour the next amount with red and brown, and mix until no light streaks remain. Leave the third amount without colour.
- Using a silicone mat, or a floured work surface, shape the darkest red dough into a rectangle. Create peaks and valley’s in the rectangle shape using your hands or a small rolling pin.
- Add sections of the white and pink dough on top of the dark red until all of the dough is used up and the dough is in the shape of a rectangle block.
- Wrap dough tightly in plastic wrap and place into the fridge for 2-3 hours, or overnight.
- When dough is chilled, slice off thin sections (1/8″-1/4″) and place on baking trays, laying over top of the aluminum rolls.
- Bake at 400F for 10-12 minutes or until edges are golden brown.
- Allow to cool completely before serving.
