Fact: Vermont Maple cookies are pretty awesome.
But, you know, that's not to say that they can't be made better with the addition of two things that make pretty much everything better: frosting and bacon. When paired with the fact that this enables you to eat two cookies, at once, with frosting and bacon, pretty much puts us all at the point of awesome overload. Here's how you do it.
Vermont Maple Cookies with Maple Buttercream and Canadian Bacon
For the cookies
For the frosting and garnish (frosting adapted from this recipe)
- 3 large egg yolks
- 1 cup pure maple syrup, best quality
- 2 sticks (1 cup) unsalted butter, cold, cut into small pieces
- To garnish: 3-4 slices Canadian bacon, glazed with 1 tablespoon of maple syrup and baked until very crispy, and crumbled
- Bake cookies and let cool.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolkson high speed until light and fluffy, about 5 minutes; set aside. In a small saucepan set over medium-high heat, bring the maple syrup to a boil, and cook until it registers 240 on a candy thermometer, about 15 minutes. Remove from heat.With the mixer running, slowly pour syrup down the side of the bowl in a slow, steady stream, until completely incorporated, about 1 minute.
- Continue beating until bowl is just slightly warm to the touch, 4 to 5 minutes. Add butter, one piece at a time, until thoroughly incorporated and the frosting is fluffy, about 4 minutes more.
- Turn over one of your cookies and place a healthy dollop on the bottom. Sandwich a second cookie, bottom-side down, on top. Sprinkle the exposed frosting sides with crumbled bacon. Enjoy.