BACON FAT GINGERSNAPS
Bacon fat gingersnaps. Because everything is better with bacon. Even ginger cookies.
Provided by Kim Severson and Julia Moskin
Categories Dessert
Time 45m
Number Of Ingredients 10
Steps:
- 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.
- Preheat the oven to 350°F (176°C). Line 2 baking sheets with parchment paper.
- 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 inches 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.)
Nutrition Facts : ServingSize 1 cookie, Calories 84 kcal, Carbohydrate 11 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 8 mg, Sodium 116 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 3 g
BACON FAT GINGERSNAPS
The former New York Times fashion critic Cathy Horyn is also an accomplished home baker. (Not many of us food writers are also sleek fashion plates, so her kitchen prowess is all the more impressive.) This recipe is based on Swedish ginger cookies, a Scandinavian-American tradition in her hometown, Coshocton, Ohio, but it is also the cookie equivalent of a Chanel suit: updated, modern, but ultimately a familiar take on a classic. The flavors are truly remarkable, with a robust and smoky-salty undertone that sets these apart from other gingersnaps. Make bacon for breakfast a couple of weekends in a row, strain the fat into a container, and refrigerate: you'll soon save up enough for a double batch.
Provided by Julia Moskin
Categories cookies and bars, dessert
Time 45m
Yield 3 to 4 dozen
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 80, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 69 milligrams, Sugar 6 grams, TransFat 0 grams
BACON-FAT GINGERSNAPS
Provided by Kim Severson
Categories Cookies Ginger Dessert Bake Bacon Spice Clove Molasses Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 3 to 4 dozen cookies
Number Of Ingredients 10
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
My gingersnap cookies have a salty, smoky flavor, for a twist on classic gingersnaps. Bacon fat substitutes for butter making these amazing. Make this bacon fat cookie recipe for the holidays!
Provided by Kevin Is Cooking
Categories Desserts
Time 26m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 90 kcal, Carbohydrate 11 g, Protein 1 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 122 mg, Fiber 1 g, Sugar 7 g, TransFat 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
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