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Friday, June 13, 2014

Bacon Parmesan Shortbread

Bacon Parmesan Shortbread | The Sweets Life
Bacon Parmesan Shortbread

We’ve entered this new era in many of our friendships where the days of 8 pm dinners or trying new cocktail bars before and after dinner just isn’t feasible. Many of us have kids, which has introduced not just a much earlier dinner and bath and bed routine, but also the desire to stick a little closer to home and soak up quality family time. So how are we maintaining a social life? Happy hour! More specifically, happy hour IN!
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Bacon Parmesan Shortbread | The Sweets Life
It’s the perfect solution for us. Ryan loves to play bartender, I’m always up for trying new appetizers, and it means we can hang with friends and still get Brecken in bed (and let’s be honest, us too) on time! These bacon parmesan shortbread were part of the spread at a recent happy hour with friends and they’ve definitely moved to the top of my list to include at future gatherings. You make the dough ahead of time (in a food processor) and then just slice and bake the day (or even the day before) you plan to serve them. They’re not health food, with plenty of butter and bacon and cheese, but happy hour is all about enjoyment and these are definitely enjoyable!
Bacon Parmesan Shortbread | The Sweets Life

One Year Ago: Pork Chops with Charred Vegetable Puree and Chocolate Brownie Cookies
Two Years Ago: Baked Lemon Buttermilk Donuts and Feta, Mustard Greens, and Tomato Chutney Pizza
Three Years Ago: White Bean and Spinach Bulgur Salad with Bacon, Caramelized Onions, Mushrooms, and Blue Cheese and Chocolate Ice Cream Cupcakes
Four Years Ago: Candy Bar Cookie Bars and Corn Dip

Bacon Parmesan Shortbread
from The Way the Cookie Crumbles 

-1 cup flour
-1/2 tsp salt
-1/2 cup finely grated fresh Parmesan
-4 oz (1/2 stick) unsalted butter
-1/4 cup half and half or cream (I used 2% milk)
-4 slices (4 oz) bacon, cooked and crumbled

1. Add flour, salt, cheese, and butter to the bowl of a food processor, pulsing until flour and butter are combined. Add 1/4 cup of cream/half and half and pulse continuously until mixture begins to hold together but isn't sticky (may need to add an extra teaspoon or two). Add the bacon and pulse a few times to incorporate.
2. Transfer the dough to a large square of parchment or wax paper and shape into a "tube" of sorts (circular or rectangular, depending on what shape crackers you want). Wrap tightly in the paper and freeze for at least 3 hours.
3. Preheat the oven to 400F. Line a baking sheet with parchment paper. Slice the dough into 1/4-inch thick slices and arrange shortbread 1/2-inch apart on the prepared baking sheet. Bake for 10 minutes, until lightly browned. Allow to cool on a rack and serve warm or at room temperature.
*Can be stored in an airtight container for a few days!