| 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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