Bacon Fat Gingersnap Cookies Video Recipes

BACON-FAT GINGERSNAPS

Steps:

• 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 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.

BACON FAT GINGERSNAP COOKIES + VIDEO

Steps:

• Heat oven to 350°F. Line two cookie sheets with parchment paper or silicone Silpat liners.
• In a mixer with a paddle, add bacon fat, molasses, sugar and egg, stir to combine. Add remaining ingredients until a smooth, stiff dough is formed.
• Put 1/4 cup of sugar in a small bowl. Scoop a tablespoon (or two for larger cookies) of dough and roll into a ball with your hands. Drop into the sugar and roll to coat. Place on prepared pans. Repeat with remaining dough, Place 2 inches apart as they spread out as they bake.
• Bake until flat and a dark brown, about 10 to 12 minutes. Cool on baking sheet for a few minutes, then transfer to a rack to finish cooling. Store cookies in an airtight container.

BACON FAT GINGERSNAPS

Steps:

• Heat oven to 350 degrees. Line two cookie sheets with parchment paper or nonstick liners.
• In a food processor fitted with a metal blade, combine all ingredients. Pulse until a smooth, stiff dough forms. Wrap dough in plastic and chill in the refrigerator for at least 2 hours or up to 1 week.
• Put a thick layer of granulated sugar into a shallow bowl. Use your hands to break off a 1-tablespoon lump of dough and roll into a ball between your palms. Drop into the sugar, roll to coat and place on prepared pans. Repeat with remaining dough, placing dough balls 2 inches apart; they will spread out as they cook.
• Bake until flat and dark brown, about 10 to 12 minutes. Let cool on baking sheet for a few minutes, then transfer to a rack to finish cooling. Repeat with remaining dough. Store cookies in an airtight container.