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Ingredients
Cookies
115gr unsalted butter
115gr bacon fat
200gr sugar
220gr brown sugar
2 tablespoons bourbon
280gr flour
100gr cocoa powder
1 teaspoon baking soda
1 1/4 teaspoon ground cayenne pepper
1/2 teaspoon salt
Bourbon Buttercream
115gr unsalted butter
113gr molasses
3 tablespoons bourbon
1/2 teaspoon vanilla extract
2-3 dashes liquid smoke
320gr powdered sugar
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How to bake
1. Preheat the oven to 350°F/176°C.
2. Cream the butter and sugars in the stand mixer together until it is fluffy.
3. Pour in the bourbon and blend.
4. Stir the cocoa powder, baking soda, and salt together in a separate bowl, then add to the wet ingredients.
5. Blend very well.
6. Gradually add the flour to the batter until a stiff dough forms and all the flour is incorporated.
7. Divide the dough into four portions.
8. Take a portion out of the bowl and place on your lightly floured work area.
9. Cover the bowl with plastic wrap or a towel to keep it moist.
10. Roll the dough into a large rectangle about 1/4inch/6.35mm thick.
11. Cut a rectangle about 2inch/5cm x 1.75inch/4,5cm using a butter knife.
12. Use the dough card as a pattern to cut more rectangles.
13. Place the dough rectangles on baking sheets lined with parchment paper.
14. Repeat with the remaining dough portions.
15. Bake each sheet of cookies about 8-9 minutes in the oven.
16. Let the cookies cool on a cooling rack.
17. Add all the ingredients for the icing to the bowl of a stand mixer and beat until smooth.
18. Separate the cooled cookies into pairs.
19. Spread a layer of icing onto the rough side of one cookie of each pair with a spatula, and top it rough-side down with the other cookie.
20. Repeat with the rest of the cookie pairs.
21. Refrigerate the cookies about 15-30 minutes to set the icing.
22. Use a cookie stencil to make suit symbols on the top of each cookie.
23. Refrigerate the cookies again to set the icing.
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