Swedish Ginger Cookies

Makes 3 Dozen

3/4 cup strained bacon fat
1 cup sugar, plus more for rolling
4 tablespoons dark molasses
1 large egg
2 cups all-purpose flour
3/4 teaspoon salt
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon cinnamon

Heat oven to 350F. In the bowl of an electric mixer, cream together bacon fat and sugar. Beat in molasses and egg. Add the remaining ingredients; combine thoroughly.

Shape dough into walnut-sized balls, roll balls in sugar, and flatten with fingers on ungreased baking sheets. Bake for 10 to 12 minutes, or until cookies are golden brown and cracked on top.

Let cool on wire racks. Store in an airtight containter, up to 1 week.

Source: Christmas with Makes 3 Dozen

3/4 cup strained bacon fat
1 cup sugar, plus more for rolling
4 tablespoons dark molasses
1 large egg
2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon cinnamon
Preheat the oven to 350F. In the bowl of an electric mixer fitted with the paddle attachment, cream bacon fat and sugar. Beat in molasses and egg. Add the remaining ingredients; combine thoroughly.
Shape dough into walnut-sized balls, roll balls in sugar, and flatten with fingers on ungreased baking sheets. Bake until cookies are golden brown and cracked on top, 10 to 12 minutes. Transfer to wire racks to cool. Store in an airtight containter, up to 1 week.

Source: Christmas with Martha Stewart Living

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