Beef-Bacon Gingersnaps

 

gingersnapsAdapted for kosher kitchens from the NY Times recipe by Julia Moskin

  • ¾ cup (1/3lb) rendered Beef Bacon Fat
  • 1 cup sugar, plus extra for rolling
  • ¼ cup molasses 
  • 1 egg
  • 2 cups all-purpose flour
  • 1 ½ teaspoons kosher salt
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon ground cinnamon
  1. Heat oven to 350 F. Line two cookie sheets with parchment paper or nonstick liners.
  2. If you have a fleishig food processor, use that to combine all ingredients.  If not, cream by hand in a fleishig bowl and mix well until a smooth, stiff dough forms. Wrap dough in plastic and chill in the refrigerator for at least 2 hours or up to 1 week.
  3. Put a thick layer of granulated sugar into a shallow bowl. Use your hands to break off a 1-tablespoon lump of dough and roll into a ball between your palms. Drop into the sugar, roll to coat and place on prepared pans. Repeat with remaining dough, placing dough balls 2 inches apart; they will spread out as they cook.
  4. Bake until flat and dark brown, about 10 to 12 minutes. Let cool on baking sheet for a few minutes, then transfer to a rack to finish cooling. Repeat with remaining dough. Store cookies in an airtight container.

 

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