Bacon Fat Gingersnaps, Swedish

1d
Prep Time
12m
Cook Time
1d 12m
Ready In

Recipe: #23550

April 20, 2016



"This recipe is based on Swedish ginger cookies, a Scandinavian-American tradition in harts hometown nytimes"

Original is 6 servings

Nutritional

  • Serving Size: 1 (103.4 g)
  • Calories 343.2
  • Total Fat - 1.8 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 35.8 mg
  • Sodium - 1038.3 mg
  • Total Carbohydrate - 76.4 g
  • Dietary Fiber - 1.4 g
  • Sugars - 43.9 g
  • Protein - 5.9 g
  • Calcium - 45 mg
  • Iron - 1.5 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Heat oven to 350 degrees.

Step 2

Line two cookie sheets with parchment paper or nonstick liners.

Step 3

In a food processor fitted with a metal blade, combine all ingredients.

Step 4

Pulse until a smooth, stiff dough forms.

Step 5

Wrap dough in plastic and chill in the refrigerator for at least 2 hours or up to 1 week.

Step 6

Put a thick layer of granulated sugar into a shallow bowl.

Step 7

Use your hands to break off a 1-tablespoon lump of dough and roll into a ball between your palms.

Step 8

Drop into the sugar, roll to coat and place on prepared pans.

Step 9

Repeat with remaining dough, placing dough balls 2 inches apart; they will spread out as they cook.

Step 10

Bake until flat and dark brown, about 10 to 12 minutes.

Step 11

Let cool on baking sheet for a few minutes, then transfer to a rack to finish cooling.

Step 12

Repeat with remaining dough.

Step 13

Store cookies in an airtight container.

Tips


No special items needed.

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