20 gingersnap cookies ( about 5 ounces)
3 tablespoons dark corn syrup
2 tablespoons creamy peanut butter
1/3 cup powdered sugar
Place cookies in a large resealable plastic food storage bag;crush finely with a rolling pin.
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 1 0r 2 tablespoons corn syrup.)
Shape mixture into 24 (1-inch) balls; roll in powdered sugar. Makes 2 dozen cookies
Easy...and good...especially if you like GINGER...
Enjoy with LOVE!!!!!
