As long as you link back to the website, that's fine

I wrote about something like that for UNLOVED, in which everything you do has the potential to piss an unseen entity off.
I landed on "Esotericism"

mrblacksbox.net/posts/games/...

Oh man, print is a whole 'nother ball game. I'll need a minute to figure out how that'd even work, as much as I'd like to.

I'm not on a ton of socials anymore but that link should be fine to post wherever!

Always on the lookout for eggless recipes, thanks for sharing!

Anyway, adding to the body of knowledge for science. Hope this helps.

If we used a more neutral tasting shortening, I suspect that the ginger will be more forward-tasting.

They aren't the sweetest cookies I've had either, and like the Biscoff wafer comparison, I'd describe them as a coffee cookie. That's how I'll have them.

Given the ingredients you may be expecting a gingerbread cookie, but that isn't really the case. I would describe the result to be analogous to a soft baked Biscoff wafer. The bacon brings a smokiness and you only really taste a hint of ginger.

Grinding up that much ginger made my partner's eyes water (I couldn't smell it, uh-oh) and we feared that the ginger we were using would be too pure. That turned out to not be a problem.

We baked on parchment paper instead of greased pans, was easier to get them on a cooling rack that way and less to clean.

We had a lap timer for 7 minutes and checked it at those intervals as they baked.

We had no idea how long to bake these things, qualitatively you are looking for the edges to brown somewhat but how long that takes depends on the chilling, rack position, and luck. One of our batches took 16 minutes, one more like 24.

We had to chill the batter *twice*: once to have the mix solid enough to form, and again on the tray so they hold their shape as they bake. About 40 minutes in the freezer seems to be the right amount of chilling for the baking pass. Less risks collapse, more makes baking time unpredictable.

Making slightly larger-than 1-inch balls, this recipe makes something like *60* cookies. They spread to be about 2 inches wide.

We combined with a stand mixer and a cake-batter paddle. The result is less cookie-dough and more like a caramel filling sort of consistency. Not a problem, just surprising.