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Saturday, June 1, 2013

Bacon Cookies

Ohmahgersh YES.  Just do this.  Especially if you're also making these beer marshmallows and need something else to do with them (I made them without dipping them in chocolate, FYI, but I bet they'd still be good as fillings for these cookies with a chocolate dip). Original recipe from "Fat" by Jennifer McLagan.

Probably any spice/molasses type cookie recipe could be modified by swapping out butter for bacon grease.  What I lerve about this recipe is that a) you make it in the food processor (everything is faster and easier to clean up in the food processor) and b) it makes a reasonable number of cookies.

I continually keep drippings from my bacon in a container in the fridge.  I don't do anything special with them to get the bits of bacon out.  For most of my bacon grease cooking needs, a little bit of actual bacon particulate matter is A-OK.  These cookies are not any different.

Bacon Cookies
Makes 24 cookies or 12 marshmallow-stuffed cookies

1 1/4 cup flour
1/2 cup sugar
3/4 tsp salt
3/4 tsp cinnamon
3/4 tsp ginger
1/2 tsp cloves (the OR called for 3/4 tsp...a bit too much for me)
1/2 cup bacon grease, cut into smallish pieces
2 tbsp molasses
1 egg
Highly recommended: marshmallows (see above) for filling

Combine dry ingredients in food processor.  Pulse briefly to mix.  Add bacon grease, molasses and egg.  Pulse until a soft dough is formed.

Roll into 1 tbsp sized balls.  Place on lightly greased cookie sheet (go ahead, use some more bacon grease here too!)  Bake 10-12 minutes at 350F until lightly browned.  Cool on baking sheet for 15 minutes, then transfer to cooling rack.

To serve, squash a marshmallow between two cookies. Pin It

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