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Receta Bacon Fat Gingersnap 2

Name: Bacon Fat Gingersnap 2
Cuisine: Canadian
Ingredients: 3/4 cup bacon drippings (from 1 1/2 to 2 pounds bacon), at room temperature; 1/2 cup granulated sugar, plus more for the work surface; 1/2 cup brown sugar; 1/4 cup molasses (not blackstrap) or cane syrup; 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 allspice; 1/2 teaspoon ground cinnamon

de Chez la mere

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Adapted from Leite’s Culinaria
Makes 3 dozen or so

Canadian

Ingredientes

3/4 cup bacon drippings (from 1 1/2 to 2 pounds bacon), at room temperature
1/2 cup granulated sugar, plus more for the work surface
1/2 cup brown sugar
1/4 cup molasses (not blackstrap) or cane syrup
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 allspice
1/2 teaspoon ground cinnamon

Direcciones

Mix all the ingredients together until a smooth, stiff dough forms. Wrap it tightly with plastic wrap and refrigerate for at least a few hours and up to 2 days.
Preheat oven to 350 degrees F. Line 2 baking with parchment paper. In a small bowl, pour about 1/4 cup sugar. Break off 1-Tbsp chunks of the cookie dough and roll them into balls. Then roll them around in the sugar to coat and place them on the baking sheets, 2 inches apart.
Bake the cookies 10 to 12 minutes, until dark brown. Let cool.