Makes 3-4 dozen tiny cookies
Gingersnaps made w bacon fat instead of butter give them an extra ‘snap’ without being greasy. Just bacon-y and ginger-y and so good. They’re good any time of year, but the holidays are an especially great excuse to warm up the kitchen and have everyone saying “Mmmm is that bacon?!” The addition of crystallized ginger makes these snaps extra snappy with a spicy kick.
Adapted and modified from CookFight, by Julia Moskin & Kim Severson