Bacon Pistachio Cookies

Cook the bacon in a skillet over medium heat until crisp. When done, remove it from the skillet and drain it on a paper towel lined plate. Then roughly chop it and set aside.

Cream the butter and sugar until light and fluffy. Beat in egg whites until combined. Add in the pastry flour, dried thyme, bacon, and chopped pistachios. Work the mixture until it comes together. Then wrap the dough in cling film so that the dough is completely covered. Lightly roll it until you get a log, about 5 cm in diameter. Chill the dough for at least 2 hours or overnight until thoroughly firm.

Preheat the oven to 350 degrees F. Lightly spray two cookie sheets with cooking spray. Set aside.

Remove dough from the fridge, and slice the log into cookies, about 5 mm thick. Place the cookies on the prepared trays and bake 15 minutes. When done, remove from the oven and cool the cookies on wire racks.

Store them in an airtight container for up to a week.