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Chocolate Truffle Cookies
Making friends and influencing people can usually be best achieved by sharing a batch of fresh-out-of-the-oven chocolate cookies. Try it and you'll see.
No-Bake Gingersnap Balls
Yield: Makes 2 dozen cookies
These gingersnap treats are a "snap" to make–so simple that the kids can even make them themselves!
Ingredients:
20
gingersnap cookies (about 5 ounces)
3
tablespoons dark corn syrup
2
tablespoons creamy peanut butter
1/3
cup powdered sugar
Preparation:
1.
Place cookies in large resealable food storage bag; crush finely with rolling pin or meat mallet.
2.
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 tablespoon corn syrup.)
3.
Shape mixture into 24 (1-inch) balls; roll in powdered sugar.
Cook's Note
Some gingersnaps are crisper than others, so you might need to add an extra tablespoonful, or two, of corn syrup to the crumb mixture in order to hold it together.
Nutritional Information:
| Serving Size: 3 balls | |
| Fiber | <1 g |
| Carbohydrate | 25 g |
| Saturated Fat | <1 g |
| Total Fat | 4 g |
| Calories from Fat | 23 % |
| Calories | 138 |
| Protein | 2 g |
| Sodium | 139 mg |
Dietary Exchange:
| Fat | 1/2 |
| Starch | 1-1/2 |
This recipe appears in:
Ginger & Spice
