Maple Bacon and Parmesan Cheese Shortbread Cookies

by Pamela

Maple Bacon and Parmesan Shortbread Cookies

Maple Bacon and Parmesan Shortbread Cookies

This is sheer madness, I know.  But what was I supposed to do?  While I was trying to clean out the refrigerator (I have to do this once a year whether I want to or not) I found some of the most disgusting things.  It’s amazing what creepiness grows in those cold boxes.  Anyway…while I was tossing out one science experiment after another, I ran across some sticky bottles of jelly and syrups.  You know, the one’s you see in a store and think “oh how cool is this – I’ll definitely use this” only come face to face with reality and you’ve used it once and it has taken up permanent residence in the back corner of the refrigerator (because it’s stuck to the shelf by the same kind of sticky substance NASA uses to glue those space shuttle tiles on with).

After throwing out numerous bottles and jars, and putting a few back (I swear I’ll use them for something) I turned around and found that I had this sad little plastic bottle of pancake syrup still sitting on the counter.  I took this as a sign that I should cook something with it.  Plus it was really sticky and I didn’t feel like cleaning it up and putting it back in the refrigerator.

I could have made pancakes for dinner, Craig would have loved that, but I thought that would be too easy…too obvious.  I was kind of thinking about cookies.  But I was also thinking about bacon (because I was already braising some for another dish that you will be seeing very soon).  Then I was trying to come up with something to marry these two soul mates with and I came up with cheese.  Yeah, I didn’t get it either at the time but sometimes I just have to run with my weird thoughts.  And this time it worked for the better.

I have a serious weakness for shortbread, so that’s how I determined what type of cookie this was going to be.  But trust me, this cookie is really easy to make.  I will admit that it is a little confused in that it doesn’t know if it is a breakfast food, a dessert or something to be passed as an appetizer in between the cheese plate and the olives.  But I think that just gives you lots of options…and excuses to make these.

Words of Wisdom

Cleaning sucks!  But cleaning out the refrigerator is one of life’s little curses.  Unfortunately, it has to be done so here are a couple of ways to really make it work in your favor.

By the time you get done throwing everything out (because the expiration dates are long past due) you’ll see that you have nothing to eat so you can go out and buy all of those healthy foods you keep swearing you are going to start buying.

If you time the cleaning just right, you won’t have anything left in your refrigerator to cook for dinner, and no time to start anything even if there is something left in there.  So you both will have to go out to eat if you plan on being nourished for the evening.

Makes 24 Cookies


  • 1 3/4 Cups All Purpose Flour (plus additional for dusting)
  • 1/2 Cup Grated Parmesan Cheese + 1 Tablespoon Parmesan Cheese (separated)
  • 1 Cup Chilled Unsalted Butter (cut into 1/2″ x 1″ pieces)
  • 3/4 Cup Maple Flavored Pancake Syrup
  • 1 Tablespoon Crumbled Bacon (cook 1-2 strips of bacon and crumble in food processor or chop by hand)


Preheat oven to 350 degrees Farenheit.

Line 2 baking sheets with parchment paper.

In food processor, blend flour and parmesan cheese.

Add butter to flour and cheese mixture by pulsing blade.  Keep pulsing until dough starts to come together.  Add maple syrup, through feed tube, while pulsing.

Lightly flour work surface.

Turn dough out onto work surface and form a loose ball.

Divide dough in 1/2 and roll each half into a log.  Cut log into 12 pieces.  Roll each piece into a ball and place on lined baking sheet, space 1″-2″ apart. (You may have to lightly dust your hands with some flour to keep dough from sticking to you – use the flour sparingly.)

Flatten each ball into a 2″ round.

In a small bowl, mix 1 tablespoon parmesan cheese with 1 tablespoon crumbled bacon.  Sprinkle on top of each cookie.

Bake cookies for 20-25 minutes.  Tops should be dry and edges golden.

Transfer to a rack to cool completely, then store in a covered container.


kristen July 17, 2010 at 11:11 am

I’ve been contemplating maple/bacon cupcakes for a while and then I came across this recipe. Does this cookie work w/out the parmesan?

My Man's Belly July 17, 2010 at 3:25 pm

Kristin – you can make these without the parmesan. These are not a particularly sweet cookie.

Risa October 31, 2009 at 7:38 pm

well it’s very interesting…a little intimidating though. I’m sure I couldn’t convince my hubby to eat them!

Pamela November 1, 2009 at 12:35 pm

Each flavor is really subtle, so there is no one single overwhelming flavor. My husband took these to work and they were devoured. I also took them to a dinner party and put them out with the cheese tray. They go perfectly with a glass of white wine or with beer. (A lot of times I don’t even tell my husband what’s in something until he eats it – he doesn’t have any food allergies so I’m safe doing that)

Natasha - 5 Star Foodie October 14, 2009 at 1:02 pm

What an intriguing combination of ingredients! I would love the sweet & savory flavors!

eatlivetravelwrite October 14, 2009 at 11:27 am

Bacon + Parmesan + shortbread = I am in heaven!!!

Cookin' Canuck October 13, 2009 at 5:02 pm

These would make a great little hors d’oeuvres, particularly with a frosty pint of beer.

Pamela October 13, 2009 at 5:32 pm

oooh, yeah…

madalina October 13, 2009 at 4:46 pm

such an interesting combination

Pamela October 13, 2009 at 5:32 pm

I know…it sounds strange…but they’re really good. It’s just a matter of when to eat them.

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