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Bacon-Fat Gingersnaps

Name: Bacon-Fat Gingersnaps
Cuisine: american
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

A small grocery run gets this on the table.

Ingredients

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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.

Recipes sourced from Epicurious.com.

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