+
Home Cooking

Cathy Horyn's Bacon-Fat Gingersnaps - molasses or pure cane syrup?

qwerty1 | Jun 8, 201508:14 PM     9

For those who've made Cathy Horyn's Bacon-Fat Gingersnaps, do you recommend molasses or cane syrup? Is there a noticeable difference in terms of flavor between the two in this particular recipe?

I've been eating bacon non-stop for a week and have collected quite a bit of bacon fat that I would like to use. I've bookmarked the recipe but never made it. Your feedback would be appreciated. Below is the recipe. Thanks!

http://cooking.nytimes.com/recipes/10...

Bacon Fat Gingersnaps Recipe
Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

How to Make Your Sugar Cookies Taste Better
Guides

How to Make Your Sugar Cookies Taste Better

by Amy Sowder | Sugar cookies often look prettier than they taste. Now that's not right. With cookie season well under...

Christmas Cheesecake: The Most Wonderful Dessert of the Year
Explainers

Christmas Cheesecake: The Most Wonderful Dessert of the Year

by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...

11 Gluten-Free Cookie Recipes for the Holidays
Recipe Round-Ups

11 Gluten-Free Cookie Recipes for the Holidays

by Vanessa Simmons | Christmas cookies, holiday cookies, winter treats—whatever you want to call them, they used to be...

13 Perfect Christmas Desserts That Aren't Cookies
Recipe Round-Ups

13 Perfect Christmas Desserts That Aren't Cookies

by Jen Wheeler | Christmas cookies are one of the reasons to love the season, but holiday desserts do not stop at the...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.