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  • Bacon Fat Gingersnap or Swedish ginger cookies

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    Bacon Fat Gingersnap or Swedish ginger cookies
    Servings: 1
    by Chez la mere
    373 recipes
    >
    Adapted from Nelle Branson in the "Trinity Episcopal Church Recipe Book," 1982 edition. Bacon fat can be substituted with 1 1/2 sticks butter; for the authentic cookie, though, bacon fat is the key ingredient. Makes 40 cookies Season's Drippings By CATHY HORYN Published: December 4, 2005

    Ingredients

    • 3/4 cup bacon fat, cooled (from 1 1/2 to 2 pounds Oscar Mayer bacon)
    • 1 cup sugar, plus 14 cup for dusting the cookies
    • 4 tablespoons dark molasses
    • 1 large egg
    • 2 cups all-purpose flour
    • 1 1/2 teaspoons kosher salt
    • 2 teaspoons baking soda
    • 1 teaspoon ground ginger
    • 1 teaspoon ground cloves
    • 1 teaspoon ground cinnamon.

    Directions

    1. 1. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
    2. 2. In a food processor fitted with a metal blade, combine all ingredients. Spin until dough forms.
    3. 3. Chill the dough in the refrigerator for a few hours. Drop the dough in 1-tablespoon lumps on a cookie sheet, form into balls, roll in sugar, space 2 inches apart and press flat with fingers.
    4. Bake in the oven for about 10-12 minutes until dark brown. Let cool on baking sheet for a few minutes, then transfer to a baking rack to finish cooling.

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