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Gingersnap Crust |
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| Ingredients: |
~30 ginger snap cookies (1.5 cups) food finely processed
1/4 cup chopped Pecans
1/2 stick butter
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| Procedures: |
Procees the cookies and nuts in the FP to a fine mixture.
Mix in the melted butter.
Press into the baking dish
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| Notes: |
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2021-12-20: At Leo’s request, as a Christmas present, this was the base for lemon squares, but floated up into the filling.
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02/14/2022
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