Bacon Fat Gingersnaps

Directions

1. 1
   Heat oven to 350 degrees.
2. 2
   Line two cookie sheets with parchment paper or nonstick liners.
3. 3
   In a food processor fitted with a metal blade, combine all ingredients.
4. 4
   Pulse until a smooth, stiff dough forms.
5. 5
   Wrap dough in plastic and chill in the refrigerator for at least 2 hours or up to 1 week.
6. 6
   Put a thick layer of granulated sugar into a shallow bowl.
7. 7
   Use your hands to break off a 1-tablespoon lump of dough and roll into a ball between your palms.
8. 8
   Drop into the sugar, roll to coat and place on prepared pans.
9. 9
   Repeat with remaining dough, placing dough balls 2 inches apart; they will spread out as they cook.
10. 10
    Bake until flat and dark brown, about 10 to 12 minutes.
11. 11
    Let cool on baking sheet for a few minutes, then transfer to a rack to finish cooling.
12. 12
    Repeat with remaining dough.
13. 13
    Store cookies in an airtight container.