Bacon & Chocolate Chip Cookies With Maple Cinnamon Glaze

INGREDIENTS:

• 3⁄4cup butter
• 2⁄3cup packed brown sugar
• 2⁄3cup granulated sugar
• 1teaspoon hazelnut extract or 1 teaspoon almond extract
• 1⁄2teaspoon vanilla extract
• 2eggs
• 2 1⁄2cups flour
• 1teaspoon baking soda
• 1⁄2teaspoon salt
• 1cup white chocolate chips
• 1cup dark chocolate chips or 1 cup semi-sweet chocolate chips
• 2lbs bacon, cooked and crumbled (about 2 cups)
• 1⁄2lb bacon, cooked in whole strips
• 2cups powdered sugar, for the maple glaze
• 1tablespoon maple extract, for the maple glaze
• 1teaspoon vanilla extract, for the maple glaze
• 1⁄2teaspoon cinnamon, for the maple glaze

DIRECTIONS:

1. 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.
2. Dough will be slightly soft. If you want a more cakelike cookie, add another 1/2 cup of flour. Mix in chocolate chips and crumbled bacon. Stir until well integrated.
3. Place dough on a sheet of wax paper and refrigerate at least 1 hour.
4. Preheat oven to 350°F.
5. 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.
6. Maple-Cinnamon Glaze: Mix 2 cups powdered sugar, 1 tablespoon maple extract, 1 teaspoon vanilla 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.
7. 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.