Junior Chef Avrael’s Maple Bacon Sandwich Cookie

Heat oven to 350°F. Line 2 rimmed baking sheets with parchment.

Whisk together flour, baking soda and salt in a medium bowl.

Cream butter and sugars with a hand mixer over high in a large bowl until light and fluffy, about 2 minutes. Add egg, syrup, extract and mix until combined. Add dry ingredients until mixed. Add plain bacon and toffee bits; mix to combine.

Spoon 2 tbsp portions onto prepared sheets, leaving 2-inches between each. Bake in batches until edges are golden and tops are no longer shiny, about 9 to 11 minutes. Cool 2 minutes on baking sheets. Transfer to a wire cooling rack to cool completely.

Heat bacon and maple syrup in a non-stick skillet over medium. Stir often until syrup has thickened and coated the bacon, 3 to 4 minutes. Set aside to cool.

Beat together butter and ½ cup icing sugar in a bowl with a hand mixer until fluffy. Add milk, extract and salt. Add remaining icing sugar and whip until light and fluffy. Transfer to a piping bag fitted with a round piping tip.

Flip half of the cookies bottom side up. Pipe evenly with buttercream to within a scant ½ inch of the edge of cookies; sprinkle buttercream evenly with bacon to within ¼-inch if edge. Top with remaining cookies, pressing down gently to spread buttercream to the edge of cookies.