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September 16: National Choose Your Chocolate Day 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bacon Chocolate Chip Cookies
 Categories: Cookies, Chocolate, Pork, Nuts
      Yield: 12 Servings
 
    3/4 c  Butter
    2/3 c  Brown sugar; packed
    2/3 c  Granulated sugar
      1 ts Hazelnut extract
    1/2 ts Vanilla extract
      1 lg Egg
  2 1/2 c  Flour
      1 ts Baking soda
      1 ts Salt
      1 c  White chocolate chips
      1 c  Dark or semi-sweet chocolate
           - chips
      2 c  Bacon crumbles; REAL bacon
           - only - NOT BACOS

MMMMM--------------------MAPLE CINNAMON GLAZE-------------------------
      2 c  Powdered sugar
      1 tb Maple extract
      1 ts Vanilla extract
    1/2 ts Ground cinnamon
           Water to make a thick glaze
 
  The best flavors of breakfast together in a cookie:
  chocolate chip with generous bits of bacon and a
  bonus (optional) maple glaze.
  
  Preheat oven to 350?F/175?C.
  
  Beat together the butter, sugars, flavoring and eggs
  until creamy. In another bowl, sift together the dry
  ingredients. Add the dry ingredients to the butter mix
  and stir together. Dough will be slightly soft. If you
  want a cakier cookie, add another half cup of flour. Add
  in chocolate chips and bacon bits. Stir until well
  integrated. Place dough on a sheet of waxed paper and
  refrigerate at least an hour.
  
  Remove dough from fridge, pinch off 1 1/2" pieces of
  dough and roll into balls. Set dough balls about 2"
  apart on an ungreased cookie sheet. Flatten dough balls
  slightly with your fingers in the center.
  
  Bake cookies for about 10 minutes, or until the dough
  starts to turn golden brown. Allow cookies to cool on a
  cooling rack.
  
  NOTE: It takes about 2 lbs of bacon to make 2 cups of
  bacon bits, just for future reference. Just be sure to
  pat the bacon to remove all the extra grease.
  
  MAKE THE OPTIONAL GLAZE: Mix all ingredients together
  until smooth and creamy. If lumpy, use a whisk.
  
  Spread a small amount of the glaze on the top of each
  cookie.
  
  Yield: 12 servings
  
  Mr Breakfast would like to thank Holly Martel for this
  recipe.
  
  From: http://www.mrbreakfast.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Catalina dressing is not Spanish.
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