Bacon Ginger Cookies

• 8 ounces thick cut smoked bacon (6 ounces) cut into 1/4 inch dice
• 2 1/2 cups all purpose flour
• 2 teaspoons backing soda
• 1 tablespoon ground ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 3 tablespoons plus 2 teaspoons unsalted butter, softened
• 3/4 cup packed light brown sugar
• 3/4 cup granulated sugar
• 1 large egg
• 1/3 cup sorghum syrup or unsulfured molasses
• 1/2 cup raw sugar
• flaked sea salt

1. 1. Cook bacon in a skillet over medium heat, stirring occasionally, until crisp, about 14 minutes. Pour off fat and reserve (you should have 1/4 cup plus 2 tablespoons fat and 3/4 cup bacon); transfer bacon to paper towel lined plate; let bacon and reserved fat cool.
2. 2. Preheat oven to 350 degrees. Whisk to combine flour, baking soda, ginger, cinnamon and salt in a bowl. In a separate bowl, beat butter and both sugars on medium speed until light and fluffy (5 minutes). Beat in reserved bacon fat. Add egg and mix until blended, scraping, down the side of the bowl. Add sorghum syrup and mix until blended. Reduce speed to low; add flour mixture until blended. Mix in reserved bacon.
3. 3. Shape dough into 1 inch balls. Roll balls in raw sugar to coat. Space 2 inches on parchment lined baking sheets. Flatten balls using the palm of your hand or glass; sprinkle lightly with sea salt. Bake 1 sheet at a time, rotating halfway through, until edges are set and tops are cracked but centers are still soft, about 8 minutes. Let cookies cool completely on wire racks. Cookies can be stored in an airtight container at room temp for 3 days

bacon, flour, backing soda, ground ginger, cinnamon, salt, unsalted butter, brown sugar, sugar, egg, sorghum syrup, sugar, salt

Taken from www.epicurious.com/recipes/member/views/bacon-ginger-cookies-50106703 (may not work)