|Breakfast Cookies - Don't They Look Good|
From Cook's Country Magazine
8 slices bacon
1 1/4 cups (6 1/4 ounces) all- purpose flour
1/2 cup (2 ounces) Grape-Nuts cereal
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
8 tablespoons unsalted butter, softened
1 cup (7 ounces) granulated sugar
1/3 cup packed (2 1/3 ounces) light brown sugar
1 large egg
2 tablespoons frozen orange juice concentrate, thawed
1/2 teaspoon grated orange zest
1. Cook bacon in a 12-inch skillet over medium heat until crispy, 8 to 10 minutes. Transfer to paper towel-lined plate. Once cool, crumble coarsely; set aside. Adjust oven rack to middle position and heat oven to 325 degrees. Line 2 rimmed baking sheets with parchment paper.
2. Combine flour, Grape-Nuts, salt, baking powder, and baking soda in bowl. Using stand mixer fitted with paddle, beat butter, 2/3 cup granulated sugar, and brown sugar on medium-high speed until pale and fluffy, about 1 minute. Add egg, orange juice concentrate, and orange zest and beat until combined, about 30 seconds. Reduce speed to low, add flour mixture in 3 additions, and mix until just incorporated. Add bacon and mix until just combined, about 30 seconds.
3. Place remaining 1/3 cup granulated sugar in shallow dish. Working with 2 tablespoons dough at a time, roll into 16 balls, then roll balls in granulated sugar. Space balls on prepared sheet in staggered pattern. Using bottom of drinking glass, flatten balls to 2 1/2 inches in diameter. Sprinkle each sheet with 1 1/2 teaspoons granulated sugar from dish.
4. Bake cookies, 1 sheet at a time, until slightly puffy and light golden brown, 15 to 18 minutes, rotating sheets halfway through baking. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Let cookies cool completely before serving.
Makes 16 cookies