Waffle Fry Shortbread Cookies

A question I am often asked is why I named my blog ‘The Frosted Petticoat’. Well, the short answer is that I like to pair seemingly dichotomous flavors in perfect harmony. It’s like looking at a gorgeous painted petticoat from afar, only to realize that close-up it’s actually made of frosting. That’s where the whimsy comes in, of course. Cooking should be fun and you should feel free to experiment with unusual pairings. There really are no rules in the kitchen. And if you’re a rule bender like me, you might just come up with some ‘frosted petticoats’ of your own. That is what today’s post is all about, breaking conventions and coming up with something illogically delicious… Waffle Fry Shortbread Cookies.

When I was approached by McCain Potatoes to create a unique recipe for their Seasoned Waffle Fries, the wheels immediately started turning. The possibilities were endless! But ultimately, I settled on a creation that seemed the most challenging – a sweet and savory cookie. Seasoned Waffle Fries, butter, bacon, maple syrup, and a bit of flour. Oh yeah! I know right about now you’re thinking, ‘fries in a cookie?!’ Yes, it is a bit insane. But the end result is absolutely delicious and mind-blowing.

WAFFLE FRY SHORTBREAD COOKIES

INGREDIENTS:

12 -15 McCain Seasoned Waffle Fries

1 tablespoon of fried bacon (chopped)

4 tablespoons of maple syrup (divided)

¾ cup + 2 tablespoons of all-purpose flour

¼ cup of powdered sugar

5 ounces of butter (room temperature)

½ teaspoon of salt

DIRECTIONS:

1. Fry one strip of bacon in a skillet and set aside to cool. Blot excess oil off using a paper towel and chop into small pieces.
2. Heat approximately 12 – 15 McCain Seasoned Waffle Fries in the oven per the directions on the bag. Remove from the oven and let cool completely.
3. In a stand mixer, cream the butter, powdered sugar, salt, and 2 teaspoons of the maple syrup.
4. Add the flour to the mixer and mix until a thick dough is created. Fold in the chopped bacon gently with a spatula.
5. Place the dough between two pieces of parchment paper and roll it out until it is about 1 cm thick. Chill in the refrigerator for approximately 30 minutes.
6. While the dough is being chilled, preheat the oven to 350F and line a cookie sheet with parchment paper.
7. Remove the dough from the refrigerator. Push a waffle fry into the dough and use a 3-inch round cookie cutter to make the cookie. Place on the cookie sheet and repeat.
8. Drizzle the rest of the maple syrup on top of the cut cookies.
9. Bake the cookies 15 – 20 minutes. Let cool and enjoy!

Fry one strip of bacon in a skillet and set aside to cool. Blot excess oil off using a paper towel and chop into small pieces. Heat approximately 12 – 15 McCain Seasoned Waffle Fries in the oven per the directions on the bag. Remove from the oven and let cool completely.

In a stand mixer, cream the butter, powdered sugar, salt, and 2 teaspoons of the maple syrup. Add the flour to the mixer and mix until a thick dough is created.

Fold in the chopped bacon gently with a spatula.

Place the dough between two pieces of parchment paper and roll it out until it is about 1 cm thick. Chill in the refrigerator for approximately 30 minutes. While the dough is being chilled, preheat the oven to 350F and line a cookie sheet with parchment paper.

Remove the dough from the refrigerator. Push a waffle fry into the dough and use a 3-inch round cookie cutter to make the cookie. Place on the cookie sheet and repeat.

Drizzle the rest of the maple syrup on top of the cut cookies.

Bake the cookies 15 – 20 minutes. Let cool and enjoy!

I got my stash of waffle fries at my local grocery store, but you can visit McCain Potatoes here to see where their products are stocked. Make sure to follow along with #JoyintheKitchen for more out-of-the-box recipe ideas. Thinking of creating your own crazy frosted petticoat? How do you plan to bring flavor and joy to the table?

This is a sponsored conversation written by me on behalf of McCain Foods. The opinions and text are all mine.