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Yield:
2 Dozen
Ingredients:
Instructions:
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 Email this Recipe:
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