Comments on: Nothing Goes to Waste

By: Rebecca

Rebecca — Fri, 22 Feb 2013 00:55:27 +0000

I found this recipe sometime last year and I have been talking about making these cookies ever since. Well, I turned my talk into action this evening when I made them for my upcoming Bacon Party this weekend. A delightful mess in my kitchen, good tunes from the stereo and even a blister from mixing them by hand, I am beyond proud and excited to share them with all my guests this weekend! The “sample” (i.e. broken) cookies have simply melted in my mouth! I do intend to make the salted caramel ice cream as well, and might even toss in some candied bacon!

By: Ashley Rodriguez

Ashley Rodriguez — Mon, 07 Jan 2013 00:59:40 +0000

Val – I haven’t made these in quite some time so I’m afraid I can’t offer much help. I imagine that bacon fat might vary which might be a culprit too. Also, the temperature of the fat might have something to do with it as does the type of flour. If you do attempt to make them again I removing a bit of the flour would be safe too, in order to make the dough more manageable. I’m sorry you were having problems.

By: The Kitchen Paper » Weekly Review 2/26/2012 – 3/3/2012

The Kitchen Paper » Weekly Review 2/26/2012 – 3/3/2012 — Sun, 06 Jan 2013 05:53:00 +0000

[...] Bacon Fat Shortbread Cookies from Not Without Salt I’m honestly conflicted here. That name is gross, but … I can’t deny that they probably taste amazing!! [...]

By: Val

Val — Sat, 05 Jan 2013 03:34:02 +0000

Just like Kimberly W, my “dough” is a crumbly mess. I managed it mash them, with some effort, into logs. But the amount of flour just seems way too much. Hoping that it’ll hold together once chilled. Any advice blarg on this?

By: » Beefy Beer Chili

» Beefy Beer Chili — Tue, 04 Dec 2012 16:25:43 +0000

[...] the fridge or cupboard is good, too. Use it to cook your eggs, butter your toast with it, use it in shortbread, lick it from a spoon (okay…not really), pretty much anything when you want a creamy, salty, [...]