No Bake Gingersnap Balls Food
NO-BAKE GINGERSNAP BALLS
Festive no-bake treats made with crushed gingersnaps, chopped pecans and a generous splash of spiced rum. Perfect for holiday gifting!
Provided by Isabelle Boucher
Categories Desserts
Time 10m
Yield 24
Number Of Ingredients 5
Steps:
- In a medium-sized mixing bowl, stir together the crushed cookies, pecans and icing sugar. Stir in corn syrup and bourbon, and mix until combined.
- With lightly moistened hands, shape the mixture into 1-inch balls, then roll in powdered sugar to coat. Transfer to an airtight container and chill for at least 2-3 days before serving.
NO BAKE GINGERSNAP BALLS
Make and share this No Bake Gingersnap Balls recipe from Food.com.
Provided by Shirl J 831
Categories Dessert
Time 5m
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- Place cookies in large resealable bag; crush fine with rolling pin.
- Combine corn syrup and peanut butter in medium bowl.
- Add crushed cookies; mix well.
- Should hold together but be sticky.
- If it is too dry add a little more corn syrup.
- roll mixture into 24 balls.
- Coat with sugar.
Nutrition Facts : Calories 44.1, Fat 1.2, SaturatedFat 0.3, Sodium 48.2, Carbohydrate 7.9, Fiber 0.2, Sugar 3.2, Protein 0.7
NO-BAKE GINGER COOKIES
One of my favorite desserts in England was a cake featuring chocolate and ginger. When I came home, I tried creating different recipes using these flavors. This is easy to make and tastes fantastic! -Jennifer Warner, Huntertown, Indiana
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 5 dozen
Number Of Ingredients 7
Steps:
- In a large bowl, beat the first six ingredients until blended. Shape into 1-in. balls. Roll in confectioners' sugar. Flatten to 1/4-in. thickness with bottom of glass. Refrigerate 30 minutes or until firm., Store cookies between pieces of waxed paper in an airtight container in the refrigerator. Freeze option: Freeze cookies in freezer containers separating layers with waxed paper. To use, thaw at room temperature before serving.
Nutrition Facts : Calories 69 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 60mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
GRANDMA'S GINGERSNAP COOKIES
This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my family since 1899.
Provided by Marie Ayers
Categories Desserts Cookies Gingersnap Recipes
Time 30m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
- Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
- Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.
Nutrition Facts : Calories 121.2 calories, Carbohydrate 17.5 g, Cholesterol 6.2 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 126.3 mg, Sugar 8.2 g
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