December 18, 2016
Bacon Fat Gingersnaps snap with spicy ginger and clove, crackle with smoke and pop with molasses. Using bacon fat instead of butter sounds risky, but these knockouts are among the Beauties of the Year. For the richest flavors, buy the highest quality bacon available -- your stomach will rejoice. Leave your snappy and crackling comments below. Thank you Julia Moskin of NYT Cooking for this expert recipe. See Julia's original post.
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(26-28) 3" cookies
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Crispy bacon with the rendered fat.
Weighing molasses, egg and sugar in the food processor.
Bacon fat after it’s cooled and no longer liquid.
Creating a smooth cookie dough in the food processor.
Hunks of cookie dough, about 1 ounce each or 1 tablespoon.
Rolling the cookies in granulated sugar.
Baking the Bacon Fat Gingersnaps. The oven shot.
Gingersnaps are out of the oven.
Bacon Fat Gingersnaps, The Finer Cookie.
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Pierre 2017-10-07
Kimberlie 2017-10-08
Pierre Charbonneau 2017-10-05
Kimberlie 2017-10-07
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Kimberlie 2017-01-04
Cassie | Crumb Kitchen 2017-01-04
Kimberlie Robert 2017-01-04
Janna, Mescantonsdelest.com 2017-01-04
Kimberlie 2017-01-04
Janna, Mescantonsdelest.com 2017-01-04
Kimberlie 2017-01-04
Colleen Milne 2017-01-04
Kimberlie 2017-01-04
Meaghan 2017-01-04
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Arlene 2017-01-04
Kimberlie 2017-01-04
Hilary from Cocoa Bean, The Vegetable 2017-01-04
Kimberlie 2017-01-04
(26-28) 3" cookies
Crispy bacon with the rendered fat.
Weighing molasses, egg and sugar in the food processor.
Bacon fat after it’s cooled and no longer liquid.
Creating a smooth cookie dough in the food processor.
Hunks of cookie dough, about 1 ounce each or 1 tablespoon.
Rolling the cookies in granulated sugar.
Baking the Bacon Fat Gingersnaps. The oven shot.
Gingersnaps are out of the oven.
Bacon Fat Gingersnaps, The Finer Cookie.
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Stacey 2018-11-22
Kimberlie 2018-11-23