Something Different for Breakfast

I am so spoiled by the richness of the American lifestyle.  Instead of being truly grateful for what God has provided in terms of foods to break my fast I want something different.   Well, I found it in the Cook's Country Magazine.  A part of America's Test Kitchen and led by Christopher Kimball, Cook's Country is a great cooking aid even for folks who have been in the kitchen since they were knee-high to a grasshopper!  At the back of this month's issue is a recipe for Breakfast Cookies ...AWESOMELY GOOD!

Here is the recipe.  Try it out and if you like it you might want to mosey on over to CooksCountry.com and consider a subscription to the magazine.  It isn't expensive and it is worth every penny!!

8 slices of bacon, fried crisp

1 stick of unsalted butter, softened

2/3 cup granulated sugar

1/3 cup packed light brown sugar

1 large egg

2 tablespoons frozen orange juice concentrate, softened

1/2 teaspoon grated orange zest

1 1/4 cups all purpose flour

1/2 cup GrapeNuts cereal

1/2 teaspoon salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/3 cup granulated sugar.

1. Cook bacon in skillet over medium heat until crispy (be careful to not get it over done)
2. Put rack in middle of oven and heat oven to 325 degrees.
3. Using stand mixer or electric mixer, beat butter and sugars on medium high speed until pale and fluffy.
4. Add egg, orange juice concentrate, and orange zest. Mix again until well combined.
5. In three increments add the dry ingredients, mixing until just incorporated.
6. Add the bacon and mix until well incorporated.
7. Place remaining 1/3 cup sugar in a bowl.
8. Taking a scant 2 tablespoons of dough (it will be sticky) roll it into a ball and then roll it in the sugar.
9. Place sugared ball on one of two parchment paper lined baking sheets.  Each sheet should have no more than 8 cookies on the sheet placed well apart.  These cookies s-p-r-e-a-d out.
10. Using bottom of a drinking glass dipped in remaining sugar flatted the balls to 2 1/2 inches in diameter.
11. Bake cookies - 1 sheet at a time - for 15 to 19 minutes - (if unsure go for the longer baking time it effects the outcome)  Remove from oven and transfer parchment paper and all to a wire cooling rack. 
12. Let cool completely.  Enjoy.  Makes 16 LARGE cookies.

Himself the DH says these are very similar to scones...just flat.