Bacon-Chocolate Shortbreads {Brutti ma Buoni}

*Update: I have made these shortbreads dozens of times with the same proportions...well, without the bacon and chocolate...and sliced thinner. I am baffled how these turned out so totally ugly. These are definitely brutti ma buoni (Italian: 'ugly but good'). They are buttery, flaky, smoky, salty, and chocolatey. I won't call them a flop because they taste amazing; they just aren't photogenic at all. I'll have to try again. I'm sure my boys won't complain.*

After picking up a couple packages of PigWizard belly bacon at the INDYpendence Day luncheon at the Henry Miller Library, I was dreaming up fun ways to use it...besides just crisping it up for breakfast which I did do this morning.

I wanted a bacon-laden sweet treat and, then, I remembered Fudge Ripple's Brown Butter-Bacon Shortbreads with a Bourbon Maple Glaze.

Okay, I wasn't quite that ambitious tonight. So, I adapted my Salted Fennel Pollen Shortbreads, adding in both bacon bits and chocolate chips.

10 T butter

1/2 C organic granulated sugar + some for rolling

1 egg, beaten

2 C white whole wheat flour
3 strips of bacon, cooked crisp, cooled, and diced
1/4 C semi-sweet chocolate chips

sea salt, for topping

Beat the butter and sugar until fluffy. Beat in the egg, then carefully fold in the flour. Stir in the bacon and chocolate chips. Roll the dough into a long cylinder. Flatten the cylinder into a rectangular shape, pressing granulated sugar into the sides. Put the dough in plastic wrap and chill for about an hour, until the dough is firm enough to slice.

Preheat the oven to 375 degrees. Using a sharp knife, cut the dough cylinder widthwise into 1/2" slices and place, slightly apart, on the baking sheets. Sprinkle with large flakes of sea salt and bake for 22-25 minutes until slightly browned. Transfer to a wire rack to cool completely.