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
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Dee Zee
[email protected]These cookies were a bit too hard for my taste, but I think that's just a matter of personal preference. I'll definitely try making them again, but I'll bake them for a few minutes less.
Rose Rock Mary
[email protected]I'm not a huge fan of bacon, but I actually really liked these cookies. The bacon fat added a nice savory flavor that balanced out the sweetness of the molasses.
Uwakwe Samson
[email protected]These cookies were a bit too spicy for my taste, but my husband loved them. I think I'll try using less ginger next time.
Shellie Schoonover
[email protected]I've never had gingersnaps before, but these were amazing! The bacon fat gave them a really unique and delicious flavor.
Jolly Boy 254
[email protected]These cookies are so easy to make and they always turn out perfectly. I love that I can use bacon fat instead of butter or shortening.
Kashif Akhter
[email protected]I'm not sure what I was expecting, but these cookies definitely exceeded my expectations. They're so flavorful and addictive.
Pinki Gupta
[email protected]These cookies are the perfect combination of sweet and savory. I love the way the bacon fat adds a little bit of smokiness to the flavor.
Luwsandawga Batbaatar
[email protected]Interesting flavor, but not my favorite.
euforia
[email protected]Yummy!
Josiah McCullough
[email protected]Meh.
Jordany Jimenez
[email protected]These cookies were delicious! I made them for a party and they were a huge hit. Everyone loved the unique flavor of the bacon fat.
Tatjana Meta
[email protected]These cookies were a disaster! They spread out too much in the oven and ended up burning. I think I'll stick to my old gingersnap recipe.
Zaid Alkhteb
[email protected]I'm not a huge fan of gingersnaps, but these were actually pretty good. The bacon fat gave them a unique flavor that I really enjoyed.
Ansa Mehar
[email protected]These cookies were a bit too sweet for my taste, but my kids loved them. I think I'll try reducing the amount of sugar next time.
A'naysia salaam
[email protected]Not bad! The bacon fat adds a nice touch of smokiness to the cookies. I think I'll experiment with different spices next time to see what other flavor combinations I can come up with.
Lilly Peña
[email protected]These gingersnaps were a hit! They had the perfect balance of sweet and spicy, and the bacon fat gave them a rich, savory flavor. I'll definitely be making these again.