*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...