Serious Eats: Recipes
Cook the Book: Bacon Fat Spice Cookies
These cookies need no introduction—their name says it all: bacon, fat, and spice. Yum. Jennifer McLagan, author of Fat: An Appreciation of a Misunderstood Ingredient, with Recipes, was "intrigued...by the idea of using bacon fat rather than butter" in an updated version of traditional Northern European spice cookies. The results are "like a glazed ham in cookie form."
For this recipe you will need a half cup of bacon fat. Start with a pound of bacon, and if after cooking it you don't have quite enough, make up the difference with a bit of lard. Alternatively, plan in advance and begin collecting your breakfast bacon fat in the freezer. Depending on how often you eat bacon, you should have enough for your cookies within a few weeks.
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