Dara's Sugar Pigs

This little pig statue is probably one of the most sentimental items I have in my home right now.   I made this for my Aunt Dara when I was about ten or eleven.  She was absolutely my best friend at the time and we remained close until she passed away earlier this year.  I can't even tell you how much I miss her.  Before she died, she gave me this little pig statue back.  I had completely  forgotten about it, but I was so touched that she had kept it for so many years. 

She lived with my mother for a short time before she passed away and during that time I developed a cookie recipe for a contest and shared it with her.  She fell in love with these cookies.  I call them Sugar Pigs and they're oatmeal cookies with toasted pecans and bits of candied bacon in them and she requested them on more than one occasion.  Let me tell you, when a dying woman requests cookies, you stop what you're doing and bake cookies.  It was my pleasure, though.

Even though these cookies never won the contest, they are still a family favorite and I will never ever make them again without thinking of her.

Sugar Pigs

1 cup packed light brown sugar

12 slices plain bacon

1-1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

3/4 teaspoon cinnamon

1/2 cup butter, room temperature

1/2 cup shortening

1 cup packed light brown sugar

1/3 cup packed dark brown sugar

2 eggs

1 teaspoon vanilla

3 cups quick-cooking oats

1 cup chopped toasted pecans

2-3 tablespoons pure maple syrup

1.  Preheat oven to 350 degrees. Place 1 cup light brown sugar in a pie plate.  Place each slice of bacon in the brown sugar and coat both sides, pressing sugar into bacon and gently shaking off excess.  Place flat on a wire cooling rack in an aluminum foil lined baking sheet and bake for 35-40 minutes or until done.  Outside pieces may get done before the inside pieces, so remove as needed.  Let bacon cool completely, then finely chop with a knife; set aside.

2.  Stir together the flour, baking powder, baking soda, salt, and cinnamon; set aside.  Beat the butter, shortening, 1 cup light brown sugar, the dark brown sugar, the eggs, and vanilla on medium speed until light and fluffy.  Mix in the flour mixture until combined.  Stir in the oats, chopped pecans, and reserved chopped bacon.  Chill dough for one hour.

3.  Drop dough by a 1-tablespoon measure cookie scoop onto an ungreased baking sheet, spacing about 2-inches apart.  Bake for 10-12 minutes or until light golden brown around edges.  Cool on pan for 1-2 minutes, then transfer to a wire rack to cool completely.  Drizzle each cookie with a small amount of maple syrup.  (Cool pan completely between bakings.)  About 5 dozen cookies.