Bacon Fat Gingersnaps

Gotta try these!

20130318-btb-bacon_fat_gingersnaps.jpg[Photograph: Evan Sung]

From Serious Eats

3/4 cup bacon fat (from 1 1/2 to 2 pounds bacon), at room temperature
1 cup sugar, plus 1/4 cup for rolling
1/4 cup molasses (not blackstrap)
1 large egg
1 cup sweet rice flour
½ cup Tapioca Flour
½ cup teff 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 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°F. 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.



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