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Smoky Bacon Ginger Cookies

Smoky Bacon Ginger Cookies
Adapted from Martha Stewart’s Holiday Cookies 2010
Makes about 2 ½ dozen

6 slices cooked bacon, torn or cut into 1/4-inch pieces*
¼ cup bacon fat (reserved from cooking)
2 ½ cups all purpose flour
2 teaspoons baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, room temperature
¾ cup packed light brown sugar
¾ cup granulated sugar
1 large egg
1/3 cup molasses
½ cup raw sugar, such as turbinado (or more granulated sugar)
Smoked sea salt, for sprinkling

1. Preheat oven to 350F. Line baking sheets with parchment or silicone baking mats; set aside.
2. In a medium bowl, whisk flour, baking soda, ginger, cinnamon, and salt together to combine.
3. In the bowl of an electric mixer, cream butter and sugars together until light and fluffy, about 3 minutes. Beat in bacon fat. Add egg and mix until combined, scraping down the sides of the bowl as needed. Add molasses and mix until blended. Reduce speed to low and add flour mixture, a little at a time, beating until just combined. Mix in bacon pieces.
4. Using a 1-inch cookie scoop or a heaping tablespoon, roll dough into balls. Roll balls in raw sugar (or granulated sugar) and place on prepared baking sheets, spacing about 2 inches apart. Flatten balls slightly with the bottom of a glass or the palm of your hand and sprinkle tops with a few flakes of sea salt. Bake, rotating halfway through, until lightly browned and the tops are cracked, about 8 minutes. Let cool on cookie sheets for 3 minutes before transferring to wire racks to cool completely.

*Note: I don't feel like there's nearly enough bacon in these cookies. For me, because I love bacon, I'd probably up the amount of bacon to 10 or 12 slices next time so I can taste some bacon in each bite. But that's just me.

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