These buttery shortbread cookies are packed full of bacon and toffee bits for an irresistible sweet-and-salty flavour combination. They're proof positive that everything's better with a little bacon!
- 1 cup unsalted butter, softened
- 1 cup icing sugar
- 1 tsp vanilla extract
- ½ tsp salt
- 2 cups flour
- 4 strips bacon, cooked until crisp and crumbled into small bits
- ½ cup toffee bits (e.g. Skor bits or Heath bits)
- In the bowl of a stand mixer, beat together the butter, sugar, vanilla, and salt at medium speed until combined. Turn the mixer to low and beat in the flour, mixing just until the dough comes together. (If the dough is too crumbly and does not want to come together, you may need to knead it a little with your hands.)
- Stir in the bacon and toffee bits, mixing until the add-ins are evenly incorporated.
- Divide dough in half. Place each half on a piece of parchment paper and roll into a 1 ½” log. Wrap up tightly and refrigerate until the dough is firm enough to slice cleanly, about one hour.
- Meanwhile, preheat oven to 350F and line two baking sheets with parchment.
- Unwrap logs and slice 3/8" thick using a serrated knife. (If bits of the cookies break off as you're slicing, just push them back into shape - no one will be any wiser once they're baked!) Arrange on the prepared baking sheets, spacing about 1” apart.
- Bake in preheated oven until the edges are dry and lightly golden, 15-20 minutes. Let cool on baking sheets for 2-3 minutes, then transfer to a wire rack to cool completely.
Making in Advance: Wrap the unbaked dough tightly with plastic wrap and store in the refrigerator for up to 5 days. For longer storage, transfer to a zip-top plastic bag and freeze for up to 3 months, then thaw overnight in the fridge before baking.