BACON FAT GINGERSNAPS
The former New York Times fashion critic Cathy Horyn is also an accomplished home baker. (Not many of us food writers are also sleek fashion plates, so her kitchen prowess is all the more impressive.) This recipe is based on Swedish ginger cookies, a Scandinavian-American tradition in her hometown, Coshocton, Ohio, but it is also the cookie equivalent of a Chanel suit: updated, modern, but ultimately a familiar take on a classic. The flavors are truly remarkable, with a robust and smoky-salty undertone that sets these apart from other gingersnaps. Make bacon for breakfast a couple of weekends in a row, strain the fat into a container, and refrigerate: you'll soon save up enough for a double batch.
Provided by Julia Moskin
Categories cookies and bars, dessert
Time 45m
Yield 3 to 4 dozen
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Line two cookie sheets with parchment paper or nonstick liners.
- In a food processor fitted with a metal blade, combine all ingredients. Pulse until a smooth, stiff dough forms. Wrap dough in plastic and chill in the refrigerator for at least 2 hours or up to 1 week.
- Put a thick layer of granulated sugar into a shallow bowl. Use your hands to break off a 1-tablespoon lump of dough and roll into a ball between your palms. Drop into the sugar, roll to coat and place on prepared pans. Repeat with remaining dough, placing dough balls 2 inches apart; they will spread out as they cook.
- Bake until flat and dark brown, about 10 to 12 minutes. Let cool on baking sheet for a few minutes, then transfer to a rack to finish cooling. Repeat with remaining dough. Store cookies in an airtight container.
Nutrition Facts : @context http, Calories 80, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 69 milligrams, Sugar 6 grams, TransFat 0 grams
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I Giorno have a piano
[email protected]These cookies were a complete disaster. They were burnt and tasted horrible.
Sandra Tambawoga
[email protected]I found the texture of these cookies to be a bit dry.
Untold TNT
[email protected]These cookies were a bit too sweet for my taste, but they were still good.
Ndumiso Zondo
[email protected]I'm not usually a fan of gingersnaps, but these were delicious! The bacon fat added a really nice flavor.
Azeem azeem
[email protected]These are the best gingersnaps I've ever had!
Tinny Pule
[email protected]These cookies are so addictive! I can't stop eating them.
GGman GG
[email protected]I love the unique flavor of these gingersnaps. They're the perfect combination of sweet and savory.
Daniel Augustin
[email protected]These cookies were easy to make and turned out perfectly. I will definitely be making them again.
Toxic Sadin
[email protected]I was a bit skeptical about using bacon fat in cookies, but I'm so glad I did. These gingersnaps are now my new favorite cookie!
S N KHAn
[email protected]These cookies were a hit at my holiday party! Everyone loved the unique flavor of the bacon fat.
Z A Gamer
[email protected]I've never used bacon fat in cookies before, but I'm so glad I tried this recipe. The gingersnaps were amazing! They had a perfect balance of sweet, spicy, and savory flavors.
ALL ISLAMIC
[email protected]These gingersnaps were a delightful surprise! The bacon fat added a unique richness and flavor that I wasn't expecting. They were also perfectly crispy on the outside and chewy on the inside.