Well, We have reached day three of cookie week and let me tell you I’m pooped! All these bakeries are doing such a fine job promoting and selling their cookies that people are coming in droves! If you have no idea what I’m talking about check out the site forNational Cookie Week!

Now on to bigger things (Dont you get any ideas!) The Kitchen Gaily’s Cookie Of The Day!!

This cookie was inspired by pizza. I’m from Brooklyn, you see, and it’s basically the land of pizza. There is nothing like a good slice from Casa Calamari but on occasion I do love specialty slices. amongst my favorite are chicken marsala, white slices, The Brid from Two Boots and Hawaiian! SO I thought to myself why not? Why not…try to invoke a little more summer in a cookie and make a Hawaiian cookie. Yup you heard right! Bacon, Pineapple and all!

So without further adieu I give you Ms. Wanaeat Macookies! (aka Hawaiian Cookies)

Her Needs…

1 cup unsalted butter (softened)
3/4 cup sugar
3/4 cup brown sugar
2 Eggs
1.5 tsp vanilla
2 1/4 cup flour
1tsp baking soda
2 tsp salt
1/2 cup dried pineapple (chopped)
1lb bacon
1/3 cup macadamia nuts (chopped)

Preheat oven to 350°

1. Cook bacon over medium heat in a skillet till crisp. Drain on paper towels and let cool.

2. In the bowl of an electric mixer fitted with the paddle attachment (or just use a fork) cream butter and sugars together till fluffy.

3. Add Eggs one by one till incorporated and then add vanilla.

4. In a separate bowl whisk together flour, baking soda and salt and in sections add to wet ingredients.

5. Once combined add pineapple, nuts and crushed bacon pieces and fold into dough.






6. Put tablespoon sized spoonfuls about an inch apart on a baking sheet and bake for 8 to 10 minutes or until golden, rotating the baking sheet halfway through the cookie time.

7. Remove from oven and let cool on sheet for 5 minutes

before transferring to a wire rack to cool.

and Don Hoe you are finished!

Only 4 days left of this fabulous week and then it’s off to the gym with all of us!! Get it while you can! Muchos Thank yous go out to Keith Oberlin (©2012) for the loverly food photos!

Deliciously Living,

Michael Muñoz

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