Bacon Molasses Cookies Recipes

Steps:

• In a large bowl, cream together the butter, brown sugar and egg until well blended. Stir in the molasses. Combine the flour, baking soda, cinnamon and ginger; stir into the molasses mixture. Cover the dough and chill for at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the prepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Cream together bacon fat and sugar.
• Add hot water, molasses, baking soda, cinnamon and salt.
• Stir flour in 1 cup at a time until all is thoroughly blended.
• Chill dough at least 1 hour.
• Flour rolling surface.
• Roll chilled dough to 1/2" thick.
• Cut with large round cookie cutter or juice glass.
• Grease foil-covered cookie sheets.
• Bake at 275 for 10 minutes.
• Mix powdered sugar with small amount of water until spreading consistency is reached.
• Frost cookies with glaze.

Steps:

• Heat oven to 350 degrees. Line two cookie sheets with parchment paper or nonstick liners.
• In a food processor fitted with a metal blade, combine all ingredients. Pulse until a smooth, stiff dough forms. Wrap dough in plastic and chill in the refrigerator for at least 2 hours or up to 1 week.
• Put a thick layer of granulated sugar into a shallow bowl. Use your hands to break off a 1-tablespoon lump of dough and roll into a ball between your palms. Drop into the sugar, roll to coat and place on prepared pans. Repeat with remaining dough, placing dough balls 2 inches apart; they will spread out as they cook.
• Bake until flat and dark brown, about 10 to 12 minutes. Let cool on baking sheet for a few minutes, then transfer to a rack to finish cooling. Repeat with remaining dough. Store cookies in an airtight container.

Steps:

• Cook the bacon in a heavy pot over medium heat until crisp (about 5 minutes) transfer to paper towels.
• Drain off some of the fat but not all of it.
• Add in onions, bell pepper and garlic; saute for about 7-8 minutes until tender.
• Add the bacon back into the pot with all the remaining ingredients; stir to combine.
• Season with salt and pepper if desired.
• Reduce heat to low and simmer uncovered for about 30-35 minutes, or place in the oven to bake.

Steps:

• MIX ALL DRY INGREDIENTS TOGETHER IN A BOWL, MIX START TO ADD IN MOLASSES MIXTURE TILL YO HAVE A THIN SLURRY MIXTURE, APPLY MIXTURE TO PORK BELLY RUBBING IT IN COATING THE BELLY EVENLY. PLACE INTO 2 GALLON SEALABLE BAG, REMOVING AS MUCH AIR AS POSSIBLE FOLDING EXCESSIVE BAG UNDER THE BELLY. PLACE IN FRIDGE, FOR 6 - 7 DAYS TILL FIRM TO THE TOUCH, TURNING OVER ONCE A DAY. WHEN READY REMOVE FROM FRIDGE, REMOVE FROM BAG RINSE THOROUGHLY RUBBING IT WITH HANDS AS YOU RINSE TO REMOVE EXCESSIVE SALT. SET ON RACK TO AIR DRY, IF POSSIBLE IN FRIDGE ON THE RACK AND COOKIE SHEET LET DRY 2 TO 3 HOURS PULL FROM FRIDGE AND LET COME UP TO ROOM TEMPERATURE. START YOUR SMOKER. SMOKER TEMP AT 175 F, SMOKE WITH MAPLE OR APPLY FOR 2 HOURS. CONTINUE TO COOK IN THE SMOKER TILL THE BACON HAS REACHED AN I.T. OF 140- 145 THEN REMOVE, PLACE ON COOLING TRAY AND LET COOL, THEN INTO FRIDGE OVER NIGHT TO FIRM UP, NEXT MORNING REMOVE FROM FRIDGE, SLICE, COOK AND ENJOY