YIELD Makes 2 dozen cookies
These gingersnap treats are a "snap" to make–so simple that the kids can even make them themselves!
|20||gingersnap cookies (about 5 ounces)|
|3||tablespoons dark corn syrup|
|2||tablespoons creamy peanut butter|
|1/3||cup powdered sugar|
- Place cookies in large resealable 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 1 tablespoon corn syrup.)
- Shape mixture into 24 (1-inch) balls; roll in powdered sugar.
|Serving Size:||3 balls|
|Saturated Fat||<1 g|
|Total Fat||4 g|
|Calories from Fat||23 %|
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.
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