Bacon, Maple, & Cheddar Shortbread 

Step 1

In a nonstick skillet, cook bacon over medium high heat until crispy; reserve fat and remove bacon to paper towel lined plate. Pour bacon fat into small heat proof bowl to cool. Finely chop bacon.

Step 2

In a large bowl, beat together butter, sugar, maple syrup, and cooled bacon fat until smooth and creamy. Stir in chopped bacon.​

Step 3

In another bowl, whisk together flour and baking powder. Stir in cheese. Gradually stir flour mixture into butter mixture until dough comes together. Knead together and divide dough into 4 equal pieces. Roll each into a log and wrap with plastic wrap. Shape into a square log and refrigerate for at least 2 hours or until dough is very firm. Make-ahead: Refrigerate for up to 5 days or freeze for up to 2 weeks.

Step 4

Preheat oven to 325°F (160°C).

Step 5

Slice into 1/2 inch (1 cm) slices and place on parchment paper lined baking sheet. Bake for about 15 minutes or until light golden. Repeat with remaining dough