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Bacon Fat Gingersnaps

March 20, 2013

[Photograph: Evan Sung]

Apparently a Swedish-American tradition, bacon fat gingersnaps are a Cookfight gem. Sweet, smoky and spicy, their flavor sets them apart from any 'snap you've ever had.

Reprinted with permission by Julia Moskin and Kim Severson. Copyright 2013. Published by HarperCollins Publishers. Available wherever books are sold. All rights reserved.

Ingredients

serves makes 3 to 4 dozen cookies, active time 30 minutes, total time 45 minutes

  • 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

Procedures

  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°F. 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.

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