I just updated my previous Christmas Cookies post with pictures of several of the cookies, and I hope you will check that out again. I am so pleased with my decorated cookies, and I am amazed how many friends wanted to buy some from me, too. Unfortunately, all 175 that I made were/are spoken for this year. Now, I’m ready to finally eat some myself in a couple of days!
I also tried one more new cookie recipe a couple of weeks ago, at the request of my husband. On one of his recent business trips, he came across a breakfast cookie on the buffet at the hotel where he stayed, and he asked if I could find a recipe for something similar and give it a try. I was very skeptical about making a cookie that mixed savory and sweet together, but I have to admit that I actually liked it myself.
This recipe is simple to make, and we keep our cookies in the refrigerator in plastic zipper bags. In the morning, we just heat each one for about ten seconds in the microwave on a paper towel, then eat it along with our Keurig coffee. Talk about a quick and easy breakfast on the run – this is it! The only thing I will change in the next batch will be to use a little more bacon and a sharp grated cheddar cheese instead of a medium cheddar. I bake all my cookies on airbake cookie sheets with parchment paper now, too. No more sticking or burnt bottoms for my cookies! I’m not sure how I ever baked without parchment paper in the past, but I won’t ever bake without it again. In fact, I buy the huge roll at Sam’s Club to keep on hand.
Savory Breakfast Cookies
Without a doubt, I can highly recommend giving this recipe a try!