Libbie Summers grew up riding and butchering hogs on her grandparents' farm in Missouri. These days she helps Paula Dean come up with recipes for her show and her love of bacon and ham has never gone away. If you're surprised to see bacon mixed in dessert - just wait 'til you see the ideas in her book! There are plenty of ways Libbie creates a lard-friendly treat in "The Whole Hog Cookbook." In addition to Banana Bacon Cookies, she also recommends stirring in four slices of cooked and chopped bacon into batter the next time you make banana bread.
Source: ,Amazon.com: The Whole Hog Cookbook: Chops, Loin, Shoulder,...
2-1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1-1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter
1-1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
4 bananas, mashed (about 1-1/3 cups)
½ pound bacon, cooked crisp, chopped
Preheat the oven to 400 F. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, sift together the flour, baking powder, baking soda, 1/2 teaspoon of cinnamon, and the salt.
In a medium mixing bowl, use a hand mixer to cream together the butter and 1 cup of the sugar. Beat in the eggs, one at a time, until they are fully incorporated.
Beat in the vanilla. Add the butter mixture to the flour mixture, then stir in the mashed bananas, beating well after each addition. Fold in the bacon.
Stir together the remaining 1/4 cup sugar and the remaining cinnamon.
Drop the dough by heaping tablespoons onto the prepared baking sheet 1 inch apart. Sprinkle generously with the cinnamon-sugar and bake for 10 to 12 minutes, until slightly browned. Allow the cookies to cool completely before storing in an airtight container. Cookies will keep for 5 to 7 days.