Prep: 20 min
Cook: 15 min
Yields: 12 cookie sandwiches
1 Foodstirs Organic Sweet Tooth Sugar Cookie mix
12 tablespoons butter, cubed
1 teaspoon vanilla extract
1 Foodstirs Organic Vanilla Frosting mix
3 tablespoons softened butter
2 tablespoons greek yogurt
3 slices of bacon
In a mixing bowl, beat butter with an electric mixer until creamy, then blend in the egg, vanilla extract. Slowly add the dry mix and blend until all incorporated. Gather the dough into a ball and flatten into a disc. Wrap dough in plastic wrap and freeze for 20 minutes or until dough is firm.
Preheat oven to 350 degrees and remove dough from freezer. Line a baking sheet with parchment paper, set aside. Generously flour a flat surface and sprinkle the dough on both sides with flour. Roll out dough to 1/4 inch thick. Using a circle cookie cutter, 2 inches in diameter, cut out cookies and place on baking sheet at least one inch apart. If you do not have a circle cookie cutter, use the top of a small drinking glass.
Bake for 12 minutes or until the edges of the cookies just barely begin to brown. Allow the cookies to cool on a baking sheet before transferring them to a cooling rack. Meanwhile, Cook 3 slices of bacon on a griddle until done. Crumble the bacon and set aside.
To make the frosting, combine the butter, yogurt and maple syrup in a medium sized bowl. Slowly add the frosting mix and blend until smooth and creamy.
To assemble the sandwich cookie, spread 2 tablespoons or desired amount of frosting onto the bottom side of one cookie. Gently press another cookie on top of the frosting, creating a cookie sandwich. Roll the cookie sandwich in the bacon crumble. Repeat steps with the rest of the cookies.