Adapted from the classic Betty Crocker snickerdoodle recipe, these are coated with bacon, brown sugar & a hint of cayenne pepper. Absolutely DELICIOUS!
Prep Time 35 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour5 minutesminutes
Author Gina Kleinworth for Loriann Cargill
Ingredients
1 1/2cupssugar
1/2cupbuttersoftened
1/2cupshortening
2eggs
2 3/4cupsall-purpose flour
2teaspoonscream of tartar
1teaspoonbaking soda
1/4teaspoonsalt
**Topping~
1/4cupbrown sugar
6slicesextra crispy bacondrained really well and cooled
1/8teaspooncayenne pepper
Instructions
Heat oven to 400ºF. Line baking trays with parchment paper, set aside.
Place bacon in a food processor and pulse until very fine. Add brown sugar and cayenne, pulse until combined.
Cream together 1 1/2 cups sugar, the butter, shortening and eggs in large bowl.
Mix together dry ingredients. Stir into wet ingredients.
Shape dough into 1 1/4-inch balls. Roll balls in bacon-sugar mixture. Place 2 inches apart on baking sheets.
Bake 8 to 10 minutes or until set. Cool 2-3 minutes, then transfer to a wire rack.