6 slices Nueske’s® Uncured Cherrywood Smoked Bacon, diced fine
3 Tbsp. bacon drippings, reserved from cooking of bacon, above, or from you own previously-save Nueske’s bacon drippings
2 1/2 sticks (5/8 C.) unsalted butter, room-temperature
1 C. sugar
1 tsp. Madagascar Bourbon Vanilla
1/8 tsp. salt
1/8 tsp. Saigon Cinnamon
3 ¼ C. all-purpose flour
¾ C. Blue Ribbon Orchard Choice® Mission Figlets, diced fine
Place finely diced Nueske’s bacon in a cold frying pan on the stovetop and bring up to medium heat. Stir the diced bacon frequently, as it’s frying. Remove from pan with a slotted spoon or spatula once it is crisp and nicely browned. Place bacon on paper towel, to drain. Set bacon pieces aside and pour bacon drippings into heat-safe bowl or container and place in the freezer or refrigerator to solidify the bacon drippings for use in this recipe.
In a large bowl or stand mixer, place room-temperature butter, cooled bacon drippings, sugar, vanilla, salt, and cinnamon. Mix on low until the mixture is smooth, then slowly add in the flour and mix at medium speed, as the batter will become very stiff.
Add the fried bacon pieces and diced figlets into the batter and mix until well-incorporated.
Remove the dough from the bowl and place on floured surface, rolling into a long tube shape approximately 1 1/2” in diameter, that you will slice your cookies from. Wrap this dough column in plastic wrap and place in your refrigerator for about 1 hour, preheating your oven to 375°F before removing the dough from your refrigerator.
After the dough has been allowed to chill, remove from refrigerator, unwrap, and slice the column of dough into cookies that are ¼” thick. Place cookies on ungreased baking sheet and bake for about 20 minutes, making sure the edges are only just slightly browned before removing from oven.