Step 1

In a stand mixer or a large mixing bowl, whisk together the butter, 2 Tablespoons of bacon grease, maple syrup, and sugar at medium speed until creamy.

Step 2

In a small bowl, combine the flour, cornstarch, and salt. Slowly pour the flour mixture into the butter and sugar mixture and whisk at a low speed until just combined.

Step 3

Use a spatula to fold in most of the bacon crumbles, setting aside 2 Tablespoons of the bacon crumbles for later use.

Step 4

Spread the shortbread dough out on a sheet of parchment, cover with another sheet of parchment and roll out into a rectangle approximately 1/2 inch thick. Refrigerate for 30 minutes.

Step 5

When ready to bake, preheat your oven to 350 degrees F. Remove the dough from the fridge, and cut into individual rectangles, approximately 1 1/2 inches by 2 1/2 inches. Place a sheet of parchment on a sheet pan and then place the cookies on the prepared pan. Bake for 20-22 minutes, until the edges of the cookies are golden brown.

Step 6

Remove the cookies from the oven and allow them to cool completely on the sheet pan.

Step 7

When your cookies are cool, prepare the glaze. In a medium saucepan over medium high heat, melt the butter. Stir in the sugar, maple syrup, and heavy cream. Bring just to a boil and then turn off the heat. Whisk in the sifted powdered sugar until thick and smooth.

Step 8

Dip each cookie halfway into the warm glaze. Set back on the parchment paper and sprinkle the glazed side of the cookie with some of the reserved bacon crumbles. Repeat for all of the cookies. Allow the glaze to cool completely before handling. Can be stored in the refrigerator for up to 1 week.