HomeRecipesBacon-Sorghum Snickerdoodles

Bacon-Sorghum Snickerdoodles

2 2/3 cup all-purpose flour
2 Tbsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
3 oz. butter
5 oz. bacon fat
1 3/4 cup light brown sugar
1 1/2 Tbsp. sorghum molasses
2 eggs
2 1/2 tsp. vanilla extract (optional)
1 Tbsp. whiskey (optional)

Pancetta Sugar, for topping:

8-10 thin slices crispy-cooked pancetta
1/4 tsp. cinnamon, ground
1/3 cup granulated sugar

In a dry bowl, whisk together the flour, baking powder, salt and nutmeg. In a mixing bowl, cream together the butter and bacon fat with the sugar and molasses. Add in the eggs, vanilla extract and whiskey. Fold together the two mixtures. Wrap and chill the dough.

To make the Pancetta Sugar, fry the pancetta in a skillet on a medium flame. Cook until crispy. Drain on a paper towel and let cool. Once cooled, put the pancetta in a spice grinder with the sugar and cinnamon. Pulse until finely ground.

Once chilled, pinch off a piece relative to the size cookie you want. Roll into a ball and press into the Pancetta Sugar topping. Place on a lined baking sheet with the sugar side up.

Bake at 325 degrees for 8-10 minutes until golden brown.

Recipe courtesy of Main Street Meats, a neighborhood butcher shop and charcuterie located on the south side of Chattanooga, Tennessee. 

Literary Friday, Edi
Main Street Meats Co