I made two cups of parsnip puree a couple of weeks ago and stuck it in the freezer hoping that lightening would soon strike, leaving behind parsnip inspiration. The other day, I finally realized that inspiration was going to have to be created. Drinking my second cup of coffee and watching Dan make himself a BLT, I jokingly commented that perhaps I could use his left over bacon with the parsnips. He asked how much sugar I'd need to make that work. I said that sugar, with a little help from butter, makes everything work. One thing led to another...

Parsnip & Candied Bacon Breakfast Cookies

1/2 cup room temperature BUTTER
1/2 cup brown sugar
1/4 cup white sugar
1 cup cooked, mashed parsnips that have been forced through a sieve to remove all fibers.
1 tablespoon maple syrup
1 room temperature egg
1 1/2 cups whole wheat flour
1 teaspoon baking powder
Pinch of salt
1/4 teaspoon black pepper
1/4 teaspoon NUTMEG
1/4 teaspoon cinnamon
1 cup candied bacon bits (see instructions)
maple glaze (see instructions)

For candied bacon:

Cook bacon strips until most of fat has melted away but not so crisp that bacon will crumble when you try to cut it into dices. Cut into 1/4 pieces. Put in small saute pan with one tablespoon maple syrup and 2 teaspoons brown sugar. Heat until sugar melts, stir to coat pieces. Then transfer to a sheet of parchment and spread out in a single layer to cool.

While bacon is cooling, mix together butter, sugars, parsnip puree, maple syrup, and egg until smooth and fluffy. Mix together dry ingredients and add to butter mixture.

Break cooled bacon apart if any pieces have stuck together and mix all but a couple of tablespoons into batter. Drop heaping teaspoons of dough onto parchment lined cookie sheets. Lightly press a few extra pieces of bacon into the top of each cookie. Bake in 375 degree oven for about 20 minutes, or until bottoms are lightly browned. Don't over bake, the tops won't really brown.

While cookies are cool make a maple glaze with 1/2 cup powdered sugar and 1/8 cup maple syrup. Drizzle glaze over cooled cookies in a zigzag pattern. Makes 24 two-inch cookies.

I have to say that I figured this would be one great big flop. But, they actually were very good. You have to get over the idea that they are cookies and think of them more like savory breakfast scones. I took them to the store and they dissappeared pretty fast. I'll be making these again soon. I do still have a second cup of parsnip puree in the freezer.