Preparation

• Position two racks in the upper and lower thirds of the oven, and heat the oven to 350°F.
• 在装有桨叶附件（或使用手持式搅拌机和大碗）的立式搅拌机的碗中，加入黄油，糖，1/4杯枫糖浆，糖蜜，新鲜和地面胶合物，香草，香草，小苏打和盐。以中等速度打败，根据需要刮下碗，直到轻巧蓬松，大约5分钟。加入鸡蛋，然后以低速混合直至合并，根据需要刮下碗。加入面粉和1/2杯切碎的培根，并在低速上混合，根据需要刮下碗，直到合并为止。部分大型高尔夫球大小，约2汤匙。每一个，都可以在衬有羊皮纸的烤盘上，间隔约1-1/2英寸。
• Bake until the edges are set but the centers are still slightly soft, 13 to 15 minutes. Transfer the pans to wire racks, and let cool for about 30 minutes.
• In a medium bowl, whisk the confectioners’ sugar with the remaining ¼ cup maple syrup. Test the icing for a good drizzling consistency, and add more maple syrup 1/2 Tbs. at a time to thin, if necessary. Gently loosen the cookies from the parchment, and drizzle on the glaze. Top each with a sprinkling of the remaining 1/4 cup chopped bacon and a pinch of the sea salt. Store in an airtight container for up to 3 days.