Bacon Cookie

Chop the bacon well and fry it in low heat until crispy and dry

Then, drain on paper towels and reserve

Open the dough to a rectangle 1/2 cm thick

Cut into strips of 7x2cm or rosettes with a diameter of 4.5cm

Place in a large baking dish, brush with egg, sprinkle parsley on top of each one, and add 1/2 tablespoon of crispy bacon

Bake in a moderate oven (180°C) for about 15 minutes or until golden brown

This should yield approximately 110 cookies

To freeze: let the cookies cool completely in their own baking dish and then place them in the freezer, leaving some space between each one

Once frozen, transfer to a food-grade plastic bag, remove the air, seal with crepe tape, and return to the freezer

To thaw: remove from the freezer and let it thaw at room temperature.