We have a Giant Ginger Cookie recipe in our family's holiday tradition recipe box that makes palm-sized chewy ginger cookies and I haven't made them in many years simply because the recipe says "to make these cookies chewy you have to use Crisco, using butter will make them crispy" - We don't do hydrogenated fat anymore at our house. But now I'm confused. I love gingersnaps, so do the kids, and we miss our giant ginger cookies. I'm wondering if coconut oil would work? That's solid fat all the way through. And then thinking about the bacon grease posting - I rendered my own lard from a friend's organic milk-fed hogs and have three quarts of that in the frig now. Do you think that would work? I suppose I just need to try it and then get back with you. :) Yup, exactly right, Lee - I've used neither lard nor bacon fat nor coconut oil in these cookies, so it would all be guessing. I'd think the coconut oil would be pretty much like Crisco; and I'd think the lard and bacon grease would be pretty close to 100% fat, too, so they'd probably work the same? Just not sure... PJH

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