Last year, my wife spotted a recipe for bacon-fat ginger snaps in the New York Times magazine. When Prather Ranch began regularly stocking bacon, we started socking away bacon fat - storing up the 3/4 of a cup required for the recipe.
We faced some hurdles along the way, including a package of bacon that was virtually fat free. Not surprisingly though, Doug Stonebreaker of Prather Ranch was down with the bacon fat cookie cause. He contributed a package of bacon that was almost entirely fat.
Amy baked the first batch yesterday. The cookies are incredibly savory and that crisps up like you wouldn't believe. As you eat, you can feel the cookie bits melt in your mouth. As our friend Sarah pointed out to her partner Victor,"That'd be the fat."