Top O' the mornin' to ya! Did you know in Ireland they call bacon "bagun" and it's pronounced baw-goon? Yeah, it's true. These yummy "bagun" studded shortbreads will have you passing up the pancakes this St. Patty's Day and opting for a more traditional fair instead. These may be a bit sweeter than some shortbreads you're used to, but once you get a bite with yummy, salty bacon....it's like the pot of gold at the end of the rainbow.
Irish Brown Sugar Bagun Shortbread
4 slices Applewood Smoked Bacon, finely diced (Go ahead and cook 5 pieces and give one to that sweet puppy that's begging at your feet)
1 cup butter, softened
1 cup light brown sugar
4 cups all purpose flour
Cook diced bacon in a skillet over medium low heat until just done. Careful not to over cook. Drain on a paper towel. In a large bowl, combine butter and sugar. Mix well.
Mix 4 cups flour into butter mixture. After flour is added insert....knead dough for 5 minutes, slowly incorporating the additional 1/2 cup flour if needed.
Slowly incorporate flour to the butter mixture and mix well. Add in cooked bacon.
Roll out on a lightly floured board to a 1 inch thickness. Cut dough into 1 inch by 2 inch rectangles. Place on parchment lined cookie sheet. Prick each cookie with a fork. Bake at 325 for 20-25 minutes. Remove to wire rack to cool.
Remember, our bacon is free of preservatives, so once cooled, store these in an airtight container in the refrigerator or freezer.....if there are any left.
