Bacon fat gingersnaps

Bacon-Fat Gingersnaps

Servings: 3 to 4 dozen cookies

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:

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.
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
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 parchment paper lined baking sheets.
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.

Nutrition:

Calories 85
Carbohydrates 12 g(4%)
Fat 4 g(6%)
Protein 1 g(2%)
Saturated Fat 1 g(7%)
Sodium 69 mg(3%)
Polyunsaturated Fat 0 g
Fiber 0 g(1%)
Monounsaturated Fat 2 g
Cholesterol 8 mg(3%)
per serving (42 servings) Powered by

Origin Source: https://www.epicurious.com/recipes/food/views/bacon-fat-gingersnaps-51128400