Cookie Swap: Chocolate-Dipped Bacon Shortbread Cookies

8 ounces bacon slices
1/2 cup cornstarch
1 1/2 cups all-purpose flour
1/8 teaspoon salt
1 stick butter, softened
1/3 cup confectioner’s sugar
1 teaspoon vanilla extract
6 ounces bittersweet (not unsweetened) chocolate, chopped
Preheat the oven to 325F.
Place the bacon as a single layer in a large frying pan, and cook over medium-high heat until crispy.
Place the bacon slices on a paper towel lined plate and let cool.
Place the bacon in a plastic bag and crush using a rolling pin (or another heavy object like a can or pan) so that you end up with bacon bits. You can also place the bacon in the food processor. Set aside.
Whisk together the all-purpose flour, cornstarch and salt. Set aside.
Using an electric mixer, beat together the butter and confectioner’s sugar until combined. Add the vanilla extract and beat for another 15 seconds until it is incorporated. Add the flour mixture and combine on low. Add in the bacon bits and beat on low just until incorporated.
Separate the dough into two discs and wrap with plastic wrap. Refrigerate for 2 hours.
Remove one dough disc from the refrigerator and place on a lightly floured surface (I like to roll out my cookies on a silicone baking mat). Pound (do not roll) the dough with a rolling pin to flatten it further and spread it out evenly. After every few pounds, pick up the dough and turn it 90 degrees, adding more flour underneath if necessary. Continue this until the dough is 1/4 inch thick. Give the dough a quick roll with the rolling pin to flatten out the top.
Cut out shapes, dipping your cookie cutter in flour each time. Transfer the cookies to a cookie sheet lined with parchment paper or a silicone mat. (For better shaped cookies, place the sheet of cookies in the freezer for 10 minutes before baking.) Bake for 13 – 15 minutes until cookies just start to turn golden brown at the edges. Let the cookies cool on the cookie sheet for 10 minutes before transferring to a cooling rack. Cool on the rack for another 20 minutes.
Repeat with the remaining dough.
Melt the chocolate in a double boiler, stirring frequently. Once it is melted, dip each cookie into the chocolate. Shake off the excess chocolate and place on a sheet lined with wax or parchment paper. Let cool until the chocolate hardens. (You can stir 1/4 teaspoon of vegetable shortening into the chocolate if it is too thick for dipping.)

Enjoy! (: