Bacon Fat Spice Cookies
From Jennifer McLagan, author of three best-selling cookbooks: Bones, Fat and Odd Bits.
There are many different types of spice cookies from northern Europe, most of them made with butter. I was intrigued, however, by the idea of using bacon fat rather than butter. The smoky, salty taste of bacon matches well with the ginger and cinnamon: think of a glazed ham in cookie form.
1-1/4 c. flour
1/2 c. plus 1 T. sugar
1 t. sea salt
3/4 t. each ground cinnamon, ground ginger, ground cloves
1/2 c. bacon fat (from about 1 lb. of bacon)
2 T. molasses
Preheat the oven to 350°F. Line two large baking sheets with parchment paper. Combine the flour, 1/2 c. of the sugar, the salt, and the spices in a food processor and pulse to mix. Add the bacon fat, molasses, and egg and pulse until the mixture forms a soft dough.
Take level tablespoons of the dough and roll them into balls. Place the balls on the prepared baking sheets about 2 inches apart. Using a fork, flatten the balls slightly, and sprinkle them with the remaining tablespoon of sugar. Bake the cookies until they begin to brown around the edges, 10 to 12 minutes. Let the cookies cool slightly on the baking sheets and then transfer to a wire rack. Store the cookies in an airtight container for up to 1 week. Makes 20-24 cookies.✤