Bacon Pistachio Cookies

21st Nov 2010

When I saw Angie's shared this recipe weeks ago, I know I will definitely try it. I simply love savoury cookies! This recipe is a keeper and it has all the stuff I like... pistachio & bacon! Great combination with added herbs! Savourily fragrant and crunchily addictive. And it used egg white only, great if you want to clear up some balance egg white from previous bake.




Recipe adapted from: Angie's Recipes
Ingredients:
50 g Bacon
120 g Butter, cut into small pieces
60 g Caster sugar
50 g Egg white
200 g Cake flour
1/2 tsp Dried thyme
50 g Pistachio, roughly chopped




Method:
Preheat Oven at 170C.
1. Cook the bacon until crisp. Dry them in a paper towel and roughly chop. Line two baking trays with paper. Set aside.
2. Cream the butter and sugar until light and fluffy. Beat in egg whites until combined.
3. Add in the flour, dried thyme, and chopped pistachio. Work the mixture until it comes together.
4. Roll it onto the cling film/parchment paper and lightly roll it until you get a log, about 5 cm in diameter.
5. Chill for at least 2 hours or overnight until thoroughly firm.
6. Line two baking trays with paper. Remove from the fridge, and slice the log into cookies, about 5 mm thick. Place the cookies on the prepared trays and bake 15 - 20minutes or till golden brown.
7. Cool the cookies on wire racks. Store them in an airtight container for at least a week.