Ingredients: |
Ingredients: 8 oz. thick-cut, smoked bacon cut into 1/4-inch dice
2 1/2 c. all-purpose flour
2 tsp. baking soda
1 tbsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. salt
3 tbsp. plus 2 tsp. unsalted butter, softened
3/4 c. granulated sugar
3/4 c. packed light-brown sugar
1 large egg
1/3 c. sorghum syrup or unsulfured molasses
1/2 c. raw sugar
sea salt, for sprinkling
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Directions: |
Directions:Cook bacon in a skillet over medium heat, stirring occasionally, until crisp, about 14 minutes. Pour off fat and reserve (you should have 1/4 c. plus 2 tbsp. fat, and 3/4 c. bacon); transfer bacon to a paper-towel-lined plate; let bacon and reserved fat cool.
Preheat oven to 350º. Whisk to combine flour, baking soda, ginger, cinnamon, and salt in a bowl. In a separate bowl, beat butter and both sugars with an electric mixer on medium-high until fluffy (approx. 3-4 minutes). Beat in reserved bacon fat. Add egg and mix until blended, scraping down side of bowl as necessary. Add sorghum syrup and mix until blended. Reduce speed to low; add flour mixture, mixing until blended. Mix in reserved bacon.
Shape dough into 1-inch balls. Roll balls in raw sugar to coat. Space 2 inches apart on parchment-lined backing sheets. Flatten balls using the palm of your hand or a spatula; sprinkle lightly with sea salt. Bake 1 sheet at a time, rotating halfway through, until edges are set and tops are cracked, but centers are still soft (approx. 8 minutes). Let cookies cool completely on wire racks. |
This recipe for Bacon-Ginger Cookies is from