No-Bake Gingersnap Balls

20 gingersnap cookies (about 5 oz.)
3 Tablespoons dark corn syrup
2 Tablespoons creamy peanut butter
1/3 cup powdered sugar
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 1 or 2 Tablespoons corn syrup.)
Shape mixture into 24 (1-inch) balls; roll in powdered sugar. Makes 2 dozen cookies.
NOTE: Some gingersnaps are crisper than others, so you might need to add an extra 1 to 2 Tab. of corn syrup to the crumb mixture in order to hold together.
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People have asked me what I do with all these cookies!!!!!! Some of them I freeze...(which I will write about soon) and others disappear so fast! Family and friends are in and out of this house all the time...cookies do not and I repeat....DO NOT last long around here....at Christmas I put trays of all different kinds of cookies out...and everyone gets to take a tray home. PLUS....I LOVE COOKIES!!!! they have always been my favorite...I have been known to eat a few!
(I am careful about how many I eat...really!)