Rage Baking: Cornbread Cookies with Candied Bacon and Jalapeño Honey Buttercream (Full Video)
Today we are rage baking Brown Butter Cornbread cookies with candied bacon, topped with jalapeno honey buttercream
Brown Butter Cornbread Cookies
1 cup brown butter
1 cup shortening
2 cups light brown sugar
1 cup sugar
1/2 cup honey
4 large eggs
2 teaspoons vanilla extract
1 teaspoon butter vanilla bakery emulsion
5 1/4 cups all purpose flour
2 cup yellow cornmeal
2 Tablespoons cornstarch
2 teaspoons kosher salt
2 teaspoons baking powder
16 oz candied bacon (set some aside for topping)
Pickled jalapenos for topping
(optional)
Jalapeno Honey Buttercream
2 cups unsalted butter, softened
¼-½ cup jalapeno honey
6 cups powdered sugar
In the bowl of stand mixer (or in a large bowl with an electric hand mixer) beat together the brown butter, shortening, brown sugar, white sugar, eggs, honey, bakery emulsion and vanilla until fully combined and fluffy.
In a separate large mixing bowl, whisk the flour, cornmeal, cornstarch, salt, and baking powder.
Gradually mix the dry ingredients into the bowl of wet ingredients, until a cohesive batter forms. Fold in candied bacon
Bake on 350F for 15-17 minutes or until surface is a light golden brown. Transfer cookies to a wire rack to cool while you make the frosting.
To make Jalapeno Buttercream
Use your mixer to beat the butter, jalapeno honey and powdered sugar together until smooth, but can hold a peak.
Pipe or scoop buttercream on to cookies and top with more candied bacon and a pickled jalapeno
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