Made a double batch and passed them out at work, parties, and to friends. I’ve never had so many compliments on a baked good! Even from people who normally don’t care for ginger snaps!
Excellent coolies, soft and chewy. Dough made up easily and it was easy to work with. This is a keeper recipe, will definitely make again!
These were excellent gingersnaps, very soft and delicious, easy on the teeth !!! I had to add additional flour as my dough was too soft to work with, and I chilled the dough beforehand. A keeper! Will definitely make them again !!
Ingredients:
20 gingersnap cookies ( about 5 ounces)
3 tablespoons dark corn syrup
2 tablespoons creamy peanut butter
1/3 cup powdered sugar.
Directions:
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!!!!!
source :chefs-collaborative.blogspot.com
