Monday, September 16, 2013

Breakfast Cookies

Breakfast Cookies - Don't  They Look Good
What could be tastier than cookies for breakfast?  In my home, according to my youngest - nothing.  He has been a Cookie lover from the moment he could eat solid food.  So this morning when I told him I had cookies for breakfast he was delighted and somewhat suspicious.  I have never let him eat a cookie before for breakfast.    These cookies, however were different.  They were breakfast cookies.  I found this recipe in the latest issue of "Cook's Country" magazine.  These cookies have all of your basic breakfast foods, cereal, egg, orange juice, and bacon. This cookie recipe is a drop cookie one - which are my favorites to make.  The recipe was easy to follow and the cookies were not difficult to make.  The only suggestion I would make, is to refrigerate the dough for about 1 hour.  This will make the dough easier to work with. As the cookies are baking, they emit  a wonderful orange aroma mixed with a hint of bacon.     I was amazed at how delicious these cookies were.  The cookies were soft, chewy, and slightly nutty from the Grape-Nuts. I wish I had found this recipe sooner.  We will be having more of these cookies for breakfast or anytime.

Breakfast Cookies
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

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