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Receta Bacon Fat Gingersnap or Swedish ginger cookies
by Chez la mere

Bacon Fat Gingersnap or Swedish ginger cookies

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

Calificación: 4/5
Avg. 4/5 1 voto
  Canada Canadian
  Raciónes: 1

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.
  4. 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.