We always keep the fat left over from cooking bacon. It can be used in so many ways, for everything from cooking eggs or potatoes to making these deeply chocolaty cut-out cookies. The bacon fat adds a subtle smoky flavor and tenderness.
Makes 24 to 36 cookies
- 3 cups all-purpose flour
- 2/3 cup unsweetened cocoa
- 1 teaspoon finely ground coffee
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cayenne, optional
- 1 cup bacon fat, pork lard or a combination of the two
- 1½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- Frosting, for decorating
- In a medium bowl, whisk together the flour, cocoa, ground coffee, baking powder, salt, cinnamon and cayenne, if using. Set aside.
- Cream together the bacon fat and sugar until well combined. Add the eggs, 1 at a time, mixing well after each. Beat in the vanilla.
- Add the flour mixture and mix until smooth. Gather the dough into 2 balls, flatten into discs and wrap tightly in plastic wrap. Chill for at least 1 hour.
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Roll out cookie dough on a lightly floured surface until ¼-inch thick. Use cookie cutters to cut out desired shapes and arrange on the baking sheets about 1½ inches apart. Bake cookies until the edges are firm and the centers are slightly soft and puffed, about 11 minutes.
- Let cookies cool on baking sheets for 2 to 3 minutes before transferring to wire racks to cool completely. Frost cooled cookies as desired.
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