No-bake Gingersnap Ballsdesserts, easy 20 gingersnap cookies (about 1 5 ounces) 3 tablespoon dark corn syrup 2 tablespoon creamy peanut butter 1/3 cup powdered sugar 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 |
