Monday, December 24, 2012


makes 3 to 4 dozen cookies 

3/4 cup bacon drippings (from 1 1/2 to 2 pounds bacon), at room temperature 
1 cup granulated sugar, plus more for the work surface 
1/4 cup molasses (not blackstrap) or cane syrup 
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

Combine all of the ingredients in a food processor and pulse just until a smooth, stiff dough forms. Wrap the dough tightly in plastic wrap and refrigerate for at least a few hours and up to 2 days. Preheat the oven to 350°F (176°C). Line 2 baking sheets with parchment paper. Place about 1/4 cup sugar in a shallow bowl. Break off 1-tablespoon chunks of cookie dough and roll them into balls. Drop them in the sugar, roll to coat, and place them on the baking sheets, spacing them about 2 inches apart. If desired, gently flatten the dough. Bake the cookies for 10 to 12 minutes, until dark brown. Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.

bacon recipe courtesy of: CookFight: 2 Cooks, 12 Challenges, 125 Recipes, an Epic Battle for Kitchen Dominance, by Julia Moskin and Kim Severson; Ecco, 2012 | Leite's Culinaria, November 30, 2012

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