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Receta Bacon-fat Gingersnaps

Name: Bacon-fat Gingersnaps
Cuisine: Canadian
Ingredients: 3/4 cup bacon fat (from 1 1/2 to 2 pounds bacon), at room temperature; 1 cup sugar, plus 1/4 cup for rolling; 1/4 cup molasses (not blackstrap) or cane syrup, such as Steen’s or Lyle’s; 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 cloves; 1/2 teaspoon ground cinnamon

de Chez la mere

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cook fight
courtesy julia moskins

Canadian

Ingredientes

3/4 cup bacon fat (from 1 1/2 to 2 pounds bacon), at room temperature
1 cup sugar, plus 1/4 cup for rolling
1/4 cup molasses (not blackstrap) or cane syrup, such as Steenâs or Lyleâs
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 cloves
1/2 teaspoon ground cinnamon

Direcciones

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.
Makes 3 to 4 dozen cookies