Bacon Fat Gingersnaps, Swedish
Recipe: #23550
April 20, 2016
"This recipe is based on Swedish ginger cookies, a Scandinavian-American tradition in harts hometown nytimes"
Ingredients
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.