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CATEGORY CUISINE TAG YIELD
Grains, Dairy Desserts, Easy 2 Dozen

INGREDIENTS

20 Gingersnap cookies, about
5 ounces), 5 ounces
3 T Dark corn syrup
2 T 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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“Jesus: Because only the best will do”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 611
Calories From Fat: 134
Total Fat: 15.6g
Cholesterol: 0mg
Sodium: 468.4mg
Potassium: 368mg
Carbohydrates: 115.2g
Fiber: 2.5g
Sugar: 56.5g
Protein: 7.8g


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