More Great Recipes: Dessert | Dough/Crust

Gingersnap Crust


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Serves | Prep Time | Cook Time

Ingredients

40(2-inch) gingersnap cookies, finely ground
1/2 cup (1 stick) unsalted butter, melted and cooled


Using a food processor, grind cookies into a fine crumb. A plastic bag and mallet would work here, too.


Stir together gingersnap crumbs and butter in a bowl until crumbs are evenly moistened.


Spray cupcake tins with a light cooking spray.


Using a portion scoop (1/4 cup size), place the crust into each cupcake tin. Press and even out bottoms.


Bake both cupcake tins in middle of oven until edge is golden brown, about 5 minutes (watch carefully toward end of baking; crust burns easily).


Cool in pan on racks.


Pairs Well With


Notes

A dash of local for every season
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