Recipes

Bacon Fat Ginger Cookies

A few years ago, the New York Times ran an article with this recipe for traditional Swedish ginger cookies that utilize bacon fat in place of butter or shortening.

Could there be anything more heavenly? No.

Swedish Ginger Cookies

• 3/4 cup bacon fat, cooled (from 2 pounds bacon)
• 1 cup sugar, plus 1/4 cup for dusting the cookies
• 4 tablespoons dark molasses
• 1 large egg
• 2 cups all-purpose flour
• 1 1/2 teaspoons kosher salt
• 2 teaspoons baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon

1. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.

2. In a food processor fitted with a metal blade, combine all ingredients. Spin until dough forms.

3. Chill the dough in the refrigerator for a few hours. Drop the dough in 1-tablespoon lumps on a cookie sheet, form into balls, roll in sugar, space 2 inches apart and press flat with fingers.

Bake in the oven for about 10-12 minutes until dark brown. Let cool on baking sheet for a few minutes, then transfer to a baking rack to finish cooling.