Bacon-Fat Cookies


3/4 cup bacon fat, cooled (from 1 ½ to 2 pounds Oscar Mayer bacon)
(Note: Bacon fat can be substituted with 1 1/2 sticks butter
1 cup sugar, plus ¼ cup for dusting the cookies
4 tablespoons dark molasses
1 1/2 teaspoons kosher salt
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon


Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
In a food processor fitted with a metal blade, combine all ingredients. Spin until dough forms.
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.




Cathy Horyn's Swedish Ginger Cookies

(From "Season's Drippings," in the December 4, 2005, edition of the New York Times)

Adapted from Nelle Branson in the "Trinity Episcopal Church Recipe Book," 1982 edition.


40 cookies


Wednesday, December 9, 2009 - 12:43pm

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