Recipe for Polish cookies made with bacon bits
Bacon bits cookie is not your usual run of the mill kind of cookie. I completely forgot about them until my Aunt Marysia reminded me of them (thank you for the recipe). My grandma Władysława, her mom, used to make them. I had them when I was a child, just didn’t know they were made with bacon fat. The flavor sure came back to me when I tasted them.
This is a simple sugar cookie. The bacon bits give the cookie a bit of a nutty taste, kind of like burnt butter. Unusual, but tasty, not overly sweet. You can have fun with them as far as shapes go. I chose to use a crochet doily to make an imprint in the dough. Then I cut them into circular shape. If you have one of those rolling pins with designs, it would work nice as well. I thought a pig-shapped cookie cutter would be fitting also. Just have fun with it!
Recipe for Polish cookies
Polish bacon bits cookie
Ingredients
- 4 oz / 115 g of bacon bits*
- 4⅓ c / 600 g of all-purpose flour
- 3 eggs
- 1 c / 200 g of granulated sugar
- ½ c of milk
- 2 tsp of baking powder
- 1 tsp vanilla extract
Instructions
Render bacon bits, drain, and set aside to cool. Once cooled off, put them through a meat grinder.
Place bacon bits, flour, eggs, sugar, milk, baking powder, and vanilla in the bowl of a stand mixer and mix to combine and form a dough; cover with plastic wrap and chill for 30 minutes.
When ready to bake, preheat oven to 340℉ / 170℃. Line cookie sheets with parchment paper.
Roll out dough do about ¼-inch / 1-centimeter thickness and cut out into shapes. Bake for about 10–12 minutes.
Prepare a cookie sheet by lining it with parchment paper.
egg with a fork and brush each bun with it. Cover all buns with crumble. Cover them with a clean towel and set aside for about 15 minutes.
Notes
*Render bacon bits from about 26 oz / 750 g of (unsalted and unsmoked) bacon fat (słonina). If you buy it in a chunk, best to put it through a meat grinder (butcher may do this for you) with the smallest plate. If you cannot find bacon fat, use fatty pork belly–unsmoked, if possible. Put it through a meat grinder with the smallest plate. Place in a pot and start heating on medium-low until fat starts melting. Continue rendering until golden brown and crispy.
This recipe will be included in the upcoming Polish dessert cookbook “Polish Your Kitchen; Sweet Traditions” – coming this fall. Please subscribe to my page to catch it when it’s released. recipe for Polish cookies
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Happy cooking and smacznego! recipe for Polish cookies
From Poland with love!
Anna recipe for Polish cookies
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