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 Typed in MMformat by cjhartlin@msn. Com Source: Favorite Recipes