| 2 stick | unsalted butter, softened |
| ½ cup | powdered sugar |
| 5 slice | maple bacon, cooked and minced |
| 1½ tsp | Louisiana Gold Red Pepper Sauce with Tabasco Peppers |
| 2 cup | all-purpose flour |
| 1 cup | semisweet chocolate chips, optional |
Add the butter and sugar to a stand mixer bowl and mix on medium speed for 3 - 4 mintues, or until fluffy. Using a spatula scrape down the sides of the bowl. With the mixer on low add in the bacon and pepper sauce until everything is evenly mixed. Then slowly add in the flour with the mixer still on low until a dough forms.
Place a piece of plastic wrap onto a work surface. Place the dough in the center and cover completely with plastic wrap. Refrigerate for 30 minutes.
Preheat the oven to 400°F.
Remove the dough from the refrigerator, unwrap and gently scoop the dough into balls, place onto a baking sheet and using your hand, flatten the dough until it is ½-inch thick.
Place the baking sheet directly into the oven and bake for 18 - 20 minutes or until the edges are golden brown. Remove the cookies from the oven and let cool for 10 minutes.
While the cookies are cooling place the chocolate chips in a microwave safe bowl. Microwave on low in 30-second intervals, stirring the chocolate in between, until the chocolate is completely melted and smooth. When the cookies are cooled drizzle them with chocolate or dip half of each cookie into the chocolate and then place onto a piece of parchment paper.
Serve immediately or store in an airtight container.
