It's almost Mardi Gras, and in honor of the coming Day of Fat, I'd like to share a project involving the fattiest savory treat of them all: BACON!

A few weeks ago, on that other holiday of excess, Super Bowl Sunday, we went to a pigskin-themed party. Everyone had to bring a dish using bacon. My mind, and sweet tooth, immediately went to the abominable possibility that there would be no dessert,* and I decided to make bacon cookies.
I quickly determined that using bacon in the cookies, while novel, would not produce the tastiest party dish. So I decided to just make regular butter cookies that look like bacon. I downloaded
many bacon reference photos, and after some study, I came up with a process that I'm pretty sure is similar to how God made bacon: create a big slab with layers of fat and meat, that can then be sliced up into strips of greasy deliciousness.
I started with the ingredients from a regular butter cookie recipe – any one would work, as long as it's the kind where you refrigerate the dough and then make shapes with a cookie cutter or by slicing it (which is what we'll be doing).

I mixed up the dough, and then used different proportions of yellow, red, and black food coloring to make up three different colors: a large ball of yellowish-beige dough approximating bacon fat, another large one in pink to look like fatty bacon meat, and a smaller dark red ball the color of the lean bacon meat.

I smooshed each ball into a disc, wrapped them in wax paper, and refrigerated for about an hour.

When they were cold enough to hold shape, I rolled them out into a series of different-sized logs:

The next step was to shape the logs according to how I wanted the patches of color to look on the final bacon slices. To do this, I had to think of what the cross-section of each log would look like from the side, and try to match the shapes on my reference photos, but across the entire log (as if it had been extruded from that shape). Here's what I mean...this pink log is for one of the paisley-like shapes of the pink fatty meat:

I did two of those. I noticed that the darkest red in lots of my photo reference was in two connected blobs, so I smooshed two dark logs together in the middle:

I saved out a yellow log to leave round, and flattened the rest of them to make the more ribbony shapes.

Then they all needed to go in the freezer for a few minutes so I could handle them again. (All the shaping had made them too soft.)

Next began the layering process. I layed the round fatty piece in the middle of the joined lean-meat pieces.

I covered those in a thin layer of the flattened fat.

I continued building layer upon layer, using the photo reference as a guide to where the shapes needed to go.

In the end, I had a slab of uncut bacon, made of cookie dough! I froze it again, and cut it down the middle to see how it turned out:

Pretty bacony! The final step was to, as they say on the commercials, "just slice and bake!"

I put the unbaked cookies on parchment paper so it would be easier to transfer each batch to and from my baking stone. (But a regular cookie sheet would work just fine.) Also, I found that it helped to very slightly "flute" the sides of each slice in places, as you would a pie crust, to make the shape less regular and more like cooked bacon.
For my final presentation I thought it would be a hoot (dare I say, an oink?) to bring the cookies to the party in a good old fashioned cast-iron skillet:

And, they were deee-licious!
How's that for some Fat Tuesday inspiration?
*The premise that there would be no dessert without bacon cookies turned out to be misguided: someone actually brought chocolate-covered bacon.
Disclaimer: No pigs were harmed in the baking of these cookies. Though somewhere along the way a couple cows had to be milked, and some eggs were stolen from a poor, unsuspecting hen.