- 1 Cup butter, softened
- 1 1/2 Cup sugar
- 2 eggs
- 3 Tablespoons Irish whiskey
- 2 1/4 Cups flour
- 1 Teaspoon salt
- 1 Teaspoon baking soda
- 8 Ounces bacon, cooked until crisp, then crumbled
- 2 Cups pecans, very roughly chopped
Preheat the oven to 350 degrees F.
In the bowl of a standing mixer cream together the butter and the sugar until fluffy and lightened in color. Add the eggs one at a time and beat well after each addition. Add the whiskey and beat to combine.
In a separate bowl combine the flour, salt and baking soda. Add the dry ingredients to the batter and mix until just incorporated. Then add the bacon pieces and pecans and mix again, until just combined.
Scoop the cookie dough by the tablespoonful onto two sheet pans (either lined with parchment paper or a silpat mat) and sprinkle a generous amount of maple sugar on top of each mound of dough. Bake for 13-15 minutes at 350 degrees. Let cookies cool on a wire rack. Repeat with the remaining dough.
Eat immediately or store in an airtight container for several days.