Ingredients
1 package (8 ounces) cream cheese, softened2 tablespoons chocolate frosting4 cups crushed gingersnap cookies (about 80 cookies)3/4 cup miniature semisweet chocolate chips1/4 teaspoon ground cinnamon1/4 teaspoon ground ginger1/2 cup confectioners’ sugar
Preparation
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.
