Bacon Fat Gingersnap Cookies - Bacon fat subs for butter (It's subtle smokey undertones add a richness) with molasses and ginger to make a taste sensation. Adapted from Julia Moskin's Bacon Fat Gingersnaps in the New York Times Recipes.
3/4cuprendered bacon fatchilled, from cooking 1 1/2 to 2 pounds bacon
1cupsugarplus 1/4 cup for rolling
Heat oven to 350°F. Line two cookie sheets with parchment paper or silicone Silpat liners.
In a food processor fitted with a metal blade, add all ingredients. Pulse until a smooth, stiff dough is formed. Place dough in plastic wrap and chill in the refrigerator for at least 2 hours.
Put 1/4 cup of sugar in a small bowl. Scoop a tablespoon of dough and roll into a ball with your hands. Drop into the sugar and roll to coat. Place on prepared pans. Repeat with remaining dough, Place 2 inches apart as they spread out as they bake.
Bake until flat and a dark brown, about 10 to 12 minutes. Cool on baking sheet for a few minutes, then transfer to a rack to finish cooling. Store cookies in an airtight container.