MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bacon Fat Gingersnaps
Categories: Pork, Herbs, Cookies, Snacks
Yield: 3 .5 dozen c

3/4 c Bacon drippings; from 1 to
- 2 lb bacon, @ room temp
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 (to 1 1/2 ts kosher salt *
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 @ 350ºF/175ºC.

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-tablespoon 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.)

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

Makes: 42 cookies

RECIPE FROM: https://leitesculinaria.com

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