| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Desserts, Easy | 2 | Dozen | |
INGREDIENTS
| 20 | Gingersnap cookies (about | |
| 5 ounces) | ||
| 3 | tb | Dark corn syrup |
| 2 | tb | Creamy peanut butter |
| 1/3 | c | Powdered sugar |
INSTRUCTIONS
Place cookies in large resealable plastic food storage bag; crush finely with rolling pin or meat mallet. Combine corn syrup and peanut butter in medium bowl. Add crushed gingersnaps; mix well. (Mixture should hold together without being sticky. If mixture is too dry, stir in additional tablespoon corn syrup.) Roll mixture into 24 ( 1 inch) balls; coat with powdered sugar. Yield: Makes 2 dozen cookies Typed in MMFormat by cjhartlin@msn.com Source: Favorite Recipes Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Apr 15, 1998
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