Bacon-Fat Gingersnaps

Bacon-Fat Gingersnaps
Bacon-Fat Gingersnaps
Amazingly, the New York Times fashion critic, Cathy Horyn, is also an accomplished cook and intrepid baker. The equivalent would be if I, a food writer, were also a sleek fashion plate with a deep bench of vintage and modern pieces. This is certainly not the case, so I find her extremely impressive. She claims that these cookies are a Swedish-American tradition in her hometown of Coshocton, Ohio, but I feel they are the cookie equivalent of Paris Fashion Week: a modern, edgy take on a classic. They are truly remarkable, with a robust and smoky undertone that sets them apart from other gingersnaps.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 3 to 4 dozen cookies
Cookies Ginger Dessert Bake Bacon Spice Clove Molasses Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
  • 2 cups all-purpose flour
  • 1 large egg
  • 2 teaspoons baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 1/2 teaspoons kosher salt
  • 2 teaspoons ground ginger
  • Carbohydrate 12 g(4%)
  • Cholesterol 8 mg(3%)
  • Fat 4 g(6%)
  • Fiber 0 g(1%)
  • Protein 1 g(2%)
  • Saturated Fat 1 g(7%)
  • Sodium 69 mg(3%)
  • Calories 85

Preparation Combine all the ingredients in a food processor, and pulse until a smooth, stiff dough forms. Wrap the dough in plastic and chill in the refrigerator for a few hours. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Put the 1/4 cup sugar in a shallow bowl. Breaking off 1-tablespoon lumps, roll the dough into balls, drop into the sugar, roll to coat, and place 2 inches apart on the baking sheets. Bake for 10 to 12 minutes, until the cookies are dark brown. Let cool on the baking sheets for a few minutes, then transfer to a rack to cool completely. Buy the full book from HarperCollins or from Amazon. Recipe from CookFight, by Julia Moskin, Kim Severson. Copyright © 2012 by Julia Moskin, Kim Severson. Reprinted by permission of Ecco.

Preparation Combine all the ingredients in a food processor, and pulse until a smooth, stiff dough forms. Wrap the dough in plastic and chill in the refrigerator for a few hours. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Put the 1/4 cup sugar in a shallow bowl. Breaking off 1-tablespoon lumps, roll the dough into balls, drop into the sugar, roll to coat, and place 2 inches apart on the baking sheets. Bake for 10 to 12 minutes, until the cookies are dark brown. Let cool on the baking sheets for a few minutes, then transfer to a rack to cool completely. Buy the full book from HarperCollins or from Amazon. Recipe from CookFight, by Julia Moskin, Kim Severson. Copyright © 2012 by Julia Moskin, Kim Severson. Reprinted by permission of Ecco.

Greek Cucumber Salad?
Stuffed Blueberry French Toast?
Foodie Friday: Pasta Bolognese {Gluten-Free}?
Chickpea Tacos?
Privacy policy