1 lb butter - cut
into 1-inch cubes
4 large eggs
2 1/2 tbsp vanilla
extract
1 1/2 tbsp baking
powder
1 1/4 tsp baking soda
5 3/4 cups flour -
all-purpose
1 tsp salt
1 1/2 cups brown
sugar
2 cups granulated
sugar
10 oz toasted walnuts
1/2 cup chocolate
liqueur
15 oz bittersweet
chocolate pistoles - chopped
15 oz bittersweet
milk chocolate pistoles - chopped
6 oz bacon - chopped
and fat removed
Preheat your oven to 400 degrees F and grease one or
more cookie sheets with oil. Mix butter with eggs and vanilla in a mixing bowl,
and then blend in the baking powder, baking soda, flour and salt until
mixed. Add both brown sugar and
granulated sugar to the mixture. Mix thoroughly. Scrape the sides of the mixing
bowl and continue mixing until all ingredients are blended well. Add the
walnuts, chocolate liqueur, pistoles and finally the bacon to the mixture. Mix
for 30 seconds. The mixture will be stiff. Scoop out the dough and roll the
dough into 5 oz balls. Place the balls on one or more cookie sheets and
refrigerate for 1 hour. Remove the sheet(s) and bake for 4 minutes. Rotate the
sheet (turn it around in the oven) and bake for an additional 3 minutes. Let
the cookies cool and serve with red wine.
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