• 7/1 Nat Gingersnap Day 5

    From Dave Drum@1:3634/12 to All on Wed Jun 29 15:07:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Bacon Fat Gingersnaps
    Categories: Pork, Herbs, Cookies, Snacks
    Yield: 3 .5 dozen c

    3/4 c Bacon drippings; from 1 to
    - 2 lb bacon, @ room temp
    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 (to 1 1/2 ts kosher salt *
    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 @ 350ºF/175ºC.

    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-tablespoon 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.)

    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

    Makes: 42 cookies

    RECIPE FROM: https://leitesculinaria.com

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