Bacon Cookie

Bacon & Caramelized Onion Cookies

View Raspberry Balsamic Curd  a pairing we suggest for this formulation.

Yield: 35 cookies

Part 1

Ingredients Percent (%) Volume
Liquid egg yolk 100 4 oz.
Total 100.00

 Method of Production:

  1. Place egg yolks in high barrier plastic bags and seal. Cook in a sous vide water bath or low simmer until firm, 155° F. Puree in a food processor or bowl chopper until smooth. Allow to cool before using.
Note: Alternatively, if making a small batch, use the cooked yolks from hard boiled eggs. One egg yolk is 17g, or slightly less than 2/3 of an ounce.


Part 2

Ingredients Percent (%) Volume
Canola oil 97.51 1.5 cups
Yellow onions, chopped 1.64 1 tsp.
Salt 0.85 1 tsp.
Total 100.00

  Method of Production:

  1. Heat a pot or kettle over medium heat and add the oil. Add the onions and salt. Cook until dark brown, tender, sweet and reduced by 60%.
  2. Pulse in a food processor or bowl chopper until finely minced.
  3. Allow to cool; cover and refrigerate until ready to use.

Part 3

Ingredients Percent (%) Volume
Butter, unsalted, room temperature 28.79 5 oz.
Sugar, granulated 8.75 1/4 cup
Salt 0.46 1 tsp.
Liquid egg yolk (Part 1) 5.00 1 oz.
Flour, all-purpose 44.00 1 3/4 cups
Bacon, cooked and finely minced 6.00 1/4 cup
Caramelized onion (Part 2) 5.95 2 tbsp.
Egg wash 1.00 1 tsp.
Flaky sea salt 0.05 Pinch
Total 100.00 35 cookies

Method of Production:

  1. In bowl of stand mixer fitted with paddle attachment, beat the butter, sugar, salt and cooked egg yolk on medium speed until light and fluffy, about 4 minutes. Stop mixer and scrape down the bowl and paddle.  
  2. Add flour, bacon and onions and mix on low speed until just combined, about 30 seconds. Press dough into cohesive mass.
  3. Divide dough into 200g portions. Roll each piece into log about 6-inches long and 1-inch in diameter. Wrap each log in 12-inch square of parchment paper and twist ends to seal and firmly compact dough into tight, round cylinder. Chill until very firm, about 1 hour or up to 2 days.
  4. Heat oven to 350° F. Line rimmed baking sheets with parchment paper.
  5. Using a knife, slice dough into ¼-inch thick rounds, rotating dough so that it won’t become misshapen from weight of knife. Place cookies 1-inch apart on baking sheets.
  6. Using pastry brush, gently brush cookies with egg wash and sprinkle evenly with salt.
  7. Bake until centers of cookies are pale golden brown with edges slightly darker than centers, about 20-22 minutes, rotating baking sheets front to back and top to bottom halfway through baking. Cool cookies on baking sheet 5 minutes; transfer cookies to wire rack and cool to room temperature.
  8. Store cooled cookies between sheets of cardboard in sealed plastic bags for up to 1 week.


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