Bacon-Fat Gingersnaps

Amazingly, the New York Times fashion critic, Cathy Horyn, is also an accomplished cook and intrepid baker. The equivalent would be if I, a food writer, were also a sleek fashion plate with a deep bench of vintage and modern pieces. This is certainly not the case, so I find her extremely impressive. She claims that these cookies are a Swedish-American tradition in her hometown of Coshocton, Ohio, but I feel they are the cookie equivalent of Paris Fashion Week: a modern, edgy take on a classic. They are truly remarkable, with a robust and smoky undertone that sets them apart from other gingersnaps.