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Receta Bacon Fat Gingersnap or Swedish ginger cookies

Name: Bacon Fat Gingersnap or Swedish ginger cookies
Cuisine: Canadian
Ingredients: 3/4 cup bacon fat, cooled (from 1 1/2 to 2 pounds Oscar Mayer bacon); 1 cup sugar, plus 14 cup for dusting the cookies; 4 tablespoons dark molasses; 1 large egg; 2 cups all-purpose flour; 1 1/2 teaspoons kosher salt; 2 teaspoons baking soda; 1 teaspoon ground ginger; 1 teaspoon ground cloves; 1 teaspoon ground cinnamon.

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Adapted from Nelle Branson in the "Trinity Episcopal Church Recipe Book," 1982 edition. Bacon fat can be substituted with 1 1/2 sticks butter; for the authentic cookie, though, bacon fat is the key ingredient. Makes 40 cookies

Season's Drippings
By CATHY HORYN
Published: December 4, 2005

Canadian

Ingredientes

3/4 cup bacon fat, cooled (from 1 1/2 to 2 pounds Oscar Mayer bacon)
1 cup sugar, plus 14 cup for dusting the cookies
4 tablespoons dark molasses
1 large egg
2 cups all-purpose flour
1 1/2 teaspoons kosher salt
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon.

Direcciones

1. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
2. In a food processor fitted with a metal blade, combine all ingredients. Spin until dough forms.
3. Chill the dough in the refrigerator for a few hours. Drop the dough in 1-tablespoon lumps on a cookie sheet, form into balls, roll in sugar, space 2 inches apart and press flat with fingers.
Bake in the oven for about 10-12 minutes until dark brown. Let cool on baking sheet for a few minutes, then transfer to a baking rack to finish cooling.