Bacon cookie redux
A delicious addition to any holiday dinner, party, or midnight snack. (It’s also been rumored that Santa will overlook that “naughty” next to your name if these are the cookies left out for him). So……with out further ado, the recipe for Bacon Cookies (aka Swedish Ginger Cookies).
(This guy? Naughty!)
A recap from last year: The magic of these cookies lies in the fact that one uses cooled bacon grease in place of butter. This little gem of a cookie is a pleaser.
(Adapted from Nelle Branson in the “Trinity Episcopal Church Recipe Book,” 1982 Edition.)
3/4 cup bacon fat, cooled from 1.5-2 pounds Oscar Mayer bacon.
1 cup sugar, plus 1/4 cup for dusting cookies
4 tablespoons dark molasses
1 large egg
2 cups all-purpose flour
1.5 teaspoons kosher salt
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1. In food processor fitted with metal blade, combine all ingredients. Spin until dough forms.
2. Chill the dough in refirgerator for a few hours.
3. Preheat oven 350 degrees. Line two cookie sheets with parchment paper.
4. Drop the dough in 1-tablespoon lumps, form into balls, roll in sugar, space 2 inches apart and press flat with fingers. Bake in oven 10-12 minutes until dark brown. Let cool on baking sheet for a few minutes, transfer to baking rack to finish cooling.
Lastly, the Happiest of holidays and May god bless us one and all!
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Beth that is just wrong feeding those to vegans, you have the same sense of humor as my best friend daryl! He would think feeding lard cookies to Vegans funnier that heck I can see him laughing right now! I bet they are good though and I am not a vegan..?
Hey…u misspelled philadelphia