BACON CHOCOLATE CHIP COOKIES WITH MAPLE CINNAMON GLAZE

1 cup butter, softened (2 sticks)
2/3 cup packed brown sugar
2/3 cup granulated sugar
1 teaspoon hazelnut or ½ teaspoon almond extract
½ teaspoon vanilla extract
2 eggs
2 ½ cups flour
1 teaspoon baking soda
½ teaspoon salt
1 cup white chocolate chips
1 cup dark or semisweet chocolate chips
1 cups crumbled cooked bacon (about 1 pound), plus another ½ pound of cooked strips that will be cut into 1-2″ strips for placing on top of the cookie later. (Use high quality bacon!  I use applewood smoked)

Maple-Cinnamon Glaze (recipe follows)

In a large bowl, beat together the butter, sugars, extracts and eggs until creamy. In another bowl, sift together the dry ingredients. Add the dry ingredients to the butter mixture and stir together.

Dough will be slightly soft. If you want a more cake like cookie, add another 1/2 cup of flour. Mix in chocolate chips and crumbled bacon. Stir until well integrated.

Place dough on a sheet of wax paper and refrigerate at least 1 hour.

Preheat oven to 350 F.

Remove dough from fridge. Pinch off 1 ½ -inch pieces and roll into balls. Set dough balls about 2 inches apart on an ungreased cookie sheet. Flatten dough balls in the center slightly with your fingers. Bake about 10 minutes, or until the dough starts to turn golden brown. Allow cookies to cool on a cooling rack while you make the glaze.

Spread a small amount of glaze on top of each cookie and top with a small piece (1 to 1 ½ inches) of crisp bacon. Makes 3 dozen cookies.

Maple-Cinnamon Glaze: Mix 2 cups powdered sugar, 1 tablespoon maple extract, 1 teaspoonvanilla extract and ½ teaspoon cinnamon with enough water to make a thick glaze, about 3 tablespoons. Mix all ingredients together until smooth and creamy. If lumpy, use a whisk.