MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bacon Fat Gingersnaps
 Categories: Pork, Herbs, Cookies, Snacks
      Yield: 42 Cookies
 
    3/4 c  Bacon drippings; from 1 to
           - 2 lb bacon, @ room temperature
      1 c  Granulated sugar; more for
           - the work surface
    1/4 c  Molasses (not blackstrap) -OR-
    1/4 c  Cane syrup
      1 lg Egg
      2 c  A-P flour
    1/2 ts Kosher salt; up to 1-1/2 ts *
      2 ts Baking soda
      2 ts Ground ginger
    1/2 ts Ground cloves
    1/2 ts Ground cinnamon
 
  Make The Dough:

  Toss all of the ingredients in a food processor and pulse until the
  ingredients clump together and a dough forms. Wrap the dough
  tightly in plastic wrap and refrigerate for at least a few hours
  and up to 2 days.
  
  Set the oven @ 350°F/175°C.
  
  Line 2 baking sheets with parchment paper.
  
  Shape And Bake The Cookies:

  Place about 1/4 cup sugar in a shallow bowl. Break off 1 tb chunks
  of cookie dough (about 17 g) and roll them into balls. Drop them
  into the sugar, roll to completely coat the dough in sugar, and
  place them on the baking sheets, spacing them about 2" apart. If
  you prefer crisp cookies, gently flatten the dough; if you prefer
  chewy cookies, don't mess with the dough any more.
  
  Bake the cookies for 10 to 12 minutes, until dark brown. Let cool
  on the baking sheets for a few minutes and then transfer them to a
  wire rack to cool completely. (We usually include storage advice
  here, but honestly, they didn't last long enough for us to be able
  to say how well they keep.)
  
  Recipe by David Leite
  
  * Taste the bacon fat before adding it to the dough. I know, I
  know, gross. But hear me out: If the fat is really salty, then add
  less than the full amount of salt in the recipe. Or add none. -- 
  David Leite
  
  RECIPE FROM: https://leitesculinaria.com
  
  Uncle Dirty Dave's Archives
 
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