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Bacon Fat Gingersnaps, Swedish

Created by dienia b on April 20, 2016

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.