MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Bacon Fat Gingersnaps
Categories: Pork, Herbs, Cookies, Snacks
Yield: 42 Cookies
3/4 c Bacon drippings; from 1 to
- 2 lb bacon, @ room temperature
1 c Granulated sugar; more for
- the work surface
1/4 c Molasses (not blackstrap) -OR-
1/4 c Cane syrup
1 lg Egg
2 c A-P flour
1/2 ts Kosher salt; up to 1-1/2 ts *
2 ts Baking soda
2 ts Ground ginger
1/2 ts Ground cloves
1/2 ts Ground cinnamon
Make The Dough:
Toss all of the ingredients in a food processor and pulse until the
ingredients clump together and a dough forms. Wrap the dough
tightly in plastic wrap and refrigerate for at least a few hours
and up to 2 days.
Set the oven @ 350 F/175 C.
Line 2 baking sheets with parchment paper.
Shape And Bake The Cookies:
Place about 1/4 cup sugar in a shallow bowl. Break off 1 tb chunks
of cookie dough (about 17 g) and roll them into balls. Drop them
into the sugar, roll to completely coat the dough in sugar, and
place them on the baking sheets, spacing them about 2" apart. If
you prefer crisp cookies, gently flatten the dough; if you prefer
chewy cookies, don't mess with the dough any more.
Bake the cookies for 10 to 12 minutes, until dark brown. Let cool
on the baking sheets for a few minutes and then transfer them to a
wire rack to cool completely. (We usually include storage advice
here, but honestly, they didn't last long enough for us to be able
to say how well they keep.)
Recipe by David Leite
* Taste the bacon fat before adding it to the dough. I know, I
know, gross. But hear me out: If the fat is really salty, then add
less than the full amount of salt in the recipe. Or add none. --
David Leite
RECIPE FROM:
https://leitesculinaria.com
Uncle Dirty Dave's Archives
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