I store all of my bacon fat from my breakfasts (and other bacon-y meals) in a jar in my refrigerator. It takes me a while to render enough fat to make these cookies, but when I do, they are normally a hit.

To render bacon fat, and then store it, I cook a few strips of bacon for breakfast, and then pour off the fat into an old salsa jar. I know the jar holds about 2 cups, and so when the jar is a bit more than half full I know that there is enough in the jar to bake.

Here is the condensed recipe:

1 cup bacon fat
2 cup white sugar
1/4 cup brown sugar
2 teaspoons sea salt
4 tablespoons molasses
1 1/2 teaspoon ground cinnamon
1 1/2 teaspoon ground ginger
3/4 teaspoon ground cardamom
1/4 tsp black pepper
2 eggs
2 1/2 cups flour

Preheat your oven to 350º F

Step 1: "Cream" the Bacon Fat

Add 1c. Bacon fat to 2 cup white sugar, 1/4 cup brown sugar, 2 tsp salt, and 4 tbs molasses. In a stand mixer, mix on high for a few minutes.

Step 2: Add 2 Eggs

Ad 2 eggs and cream again. Your batter should form stiff peaks before you add spices and flour.

Step 3: Spice the Dough

Add the following to the mixture:

1 1/2 teaspoon ground cinnamon
1 1/2 teaspoon ground ginger
3/4 teaspoon ground cardamom
1/4 tsp black pepper

Step 4: Add Flour

Add 2 1/2 cup flour, mix on high.

Step 5: Press/form

I had a cookie press so I decided to use that for these cookies - but as long as each cookie is about the size of a tablespoon they should be the right size. They flatten out while baking.