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  • Bacon-fat Gingersnaps

    1 vote
    Bacon-fat Gingersnaps
     
    by Chez la mere
    373 recipes
    		 >
    cook fight courtesy julia moskins

    Ingredients

    • 3/4 cup bacon fat (from 1 1/2 to 2 pounds bacon), at room temperature
    • 1 cup sugar, plus 1/4 cup for rolling
    • 1/4 cup molasses (not blackstrap) or cane syrup, such as Steen’s or Lyle’s
    • 1 large egg
    • 2 cups all-purpose flour
    • 1 1/2 teaspoons kosher salt
    • 2 teaspoons baking soda
    • 2 teaspoons ground ginger
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon ground cinnamon

    Directions

    1. Combine all the ingredients in a food processor, and pulse until a smooth, stiff dough forms. Wrap the dough in plastic and chill in the refrigerator for a few hours.
    2. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
    3. Put the 1/4 cup sugar in a shallow bowl. Breaking off 1-tablespoon lumps, roll the dough into balls, drop into the sugar, roll to coat, and place 2 inches apart on the baking sheets.
    4. Bake for 10 to 12 minutes, until the cookies are dark brown. Let cool on the baking sheets for a few minutes, then transfer to a rack to cool completely.
    5. Makes 3 to 4 dozen cookies

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