Some fragrances to me are so very comforting. I love the fragrance of cinnamon and of ginger. I love to bake gingerbread and ginger cookies this time of the year.
Several years back I discovered an unusual ginger cookie recipe that includes rendered bacon fat. I gave it a try, and it has been a hit – year after year.
I have squirreled away a few cookies to share with you and a lovely cup of tea.
The cookies go very fast here!
My neighbor’s daughter got married yesterday – I did the floral arrangements and was able to bring home some of the daisies, sunflowers and mums. They’re so cheerful.
I hope you have a marvelous week!
I hope you give this recipe a try and let me know if you like it!
Swedish Ginger Cookies
1/2 cup melted and strained bacon fat
1 cup sugar (gran.) plus more for rolling
4 Tbs. dark molasses
1 large egg
2 cups plain flour
3/4 tsp. salt
2 tsps. baking soda
1 tsp. groung ginger
1 tsp. ground cloves
1 tsp. cinnamon (try the Saigon)
Preheat oven to 350 degrees. In bowl of electric mixer, cream together bacon fat and sugar. Beat in molasses and egg. Add remaining ingredients and combine thoroughly. Shape dough into walnut-size balls, roll in sugar, and flatten with fingers on parchment lined 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 airtight container.
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