THINGS THAT ARE 1 8 INCH THICK RECIPES

Steps:

• Heat oven to 450ºF. Line two large sheet pans with parchment paper. In a large bowl, sift flour, sugar, and salt. If using any additions, add them at this time. Add fat and water to flour mixture. Mix until combined; the dough will be tacky. Flour a cool work surface. Divide dough in two. Roll the dough halves to rectangles 1/8 inch thick. Brush dough lightly with olive oil. Cut dough into desired cracker shapes using a sharp knife or biscuit cutter. Prick the crackers with a fork. Using a spatula or pastry scraper, transfer the crackers to the prepared sheet pans. Be careful not to crowd the crackers. Bake in the oven 12–15 minutes or until golden brown. If the crackers along the edges bake faster, transfer them to a cooling rack and allow the remaining crackers to bake. Transfer crackers to cooling rack. Crackers will crisp as they cool. Serve crackers immediately or store in an airtight container on the counter for up to a week.

Steps:

• For cookie dough, cream together butter and sugar in with a hand mixer or stand mixer.
• Slowly beat in eggs one at a time and then mix in vanilla extract and maple syrup.
• In a separate bowl, stir together flours, baking soda, cream of tartar, and salt.
• Slow mix in dry ingredients into butter mixture adding in 1/3 of the dry ingredients at a time.
• Scoop the dough out onto some wax paper and roll the dough into a ball or log. Chill for at least an hour, but preferably two. If you're in a hurry you can stick it in the freezer for 30 minutes.
• When ready to make cookies, roll out dough on a lightly floured surface until it's about 1/8-1/4 inch thick. Cut out cookies using a 3-4 inch diameter cookie cutter. You can reroll the dough to get more. You should get about 16 cookies.
• Add cookies to two baking sheets lined with parchment paper. Bake at 350°F for 10-12 minutes until they are barely set and lightly browned around the edges.
• Remove cookies and let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
• For glaze, whisk together syrup and powdered sugar until smooth. Drizzle glaze over cooled cookies.
• For bacon, bake on a wire rack (over a baking sheet) for 15-20 minutes at 350°F until it's very crispy. Let cool and then crumble.
• Top glazed cookies with bacon immediately after glazing them so the bacon sticks.