Bourbon Bacon Jam Pig Newtons (Sweet and Savory Snack Cookies)
A sweet-savory twist on a nostalgic classic. Soft, golden cookie dough wrapped around rich chocolate bourbon bacon jam.
Servings: 24
Calories: 187kcal
Equipment
- Immersion Blender
Ingredients
Chocolate Bourbon Bacon Jam
- 3/4 pound thick-cut bacon cut into 1-inch pieces
- 1/2 small yellow onion diced
- 1/3 cup bourbon
- 2 1/2 tablespoons apple cider vinegar
- 2/3 cup water
- 2 1/2 tablespoons teaspoons molasses not blackstrap
- 1/3 cup brown sugar
- 1 1/2 ounces dark chocolate
Cookie Dough
- 1 1/4 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar
- 1/4 cup honey
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon milk plus more if needed
Instructions
Make the Bacon Jam
- In a heavy-bottomed pot, cook bacon over medium heat until browned but not crispy, about 15 minutes.
- Transfer bacon to a paper towel-lined plate.
- Cool for 5-10 minutes and then pour off all but about 1/2 tablespoon of bacon fat into a heat-proof container.
- Add diced onion and cook on medium heat until soft and translucent, about 5-6 minutes.
- Stir in bourbon, vinegar, water, molasses, and brown sugar. Bring to a boil, scraping up any browned bits.
- Add chocolate and cooked bacon. Stir until melted and combined.
- Reduce heat to low and simmer for 2 hours, stirring every 20-30 minutes, until most of the liquid is gone.
- Use an immersion blender to blend until mostly smooth but with some texture remaining.
- Cool completely, then refrigerate. Remove and discard the solidified fat from the top, if present.
Make the Dough
- Cream butter, brown sugar, and honey until smooth.
- Add egg and vanilla and mix until fully incorporated.
- In a separate bowl, whisk together flours, baking soda, salt, and cinnamon.
- Add dry ingredients to wet ingredients and mix just until combined.
- Add milk, adjusting as needed, until dough is soft and pliable but not sticky.
- Wrap and chill for at least 1 hour.
Assemble and Bake
- Preheat oven to 350 F and line baking sheets with parchment.
- Roll dough on a floured surface into rectangles about 1/4 inch thick.
- Cut out pig shapes with a cookie cutter or cut into rectangles.
- Re-roll scraps and cut out again. Continue until all the dough is used. (Chill again if the dough becomes too sticky to work with.)
- Place half of the pigs onto baking sheets leaving 2 inches of space between pigs.
- Spread bacon jam on half of the pigs, about 1/2 inch thick.
- Place the remaining pigs on top of the pigs with the jam and press down lightly.
- Bake for 12-15 minutes, until set and lightly golden. Swap trays in the oven halfway through for even baking.
- Set cookies on a cooling rack to come to room temperature.
Video
Notes
- You will have leftover bacon jam. Use it as a spread on bread or crackers or mixed into vanilla ice cream.
- The filling should be thick, not runny. If it spreads, cook it down more.
- Cookies will soften and improve in texture after sitting for several hours or overnight.
- Store at room temperature in an airtight container for up to 48 hours. Then, move to the fridge for up to a week - bring to room temperature before serving.
Nutrition
Calories: 187kcal | Carbohydrates: 18g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 172mg | Potassium: 75mg | Fiber: 1g | Sugar: 11g | Vitamin A: 135IU | Vitamin C: 0.02mg | Calcium: 14mg | Iron: 1mg