Yield: 32 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Unsweetened cocoa |
| 2 tablespoons | Light corn syrup |
| ¼ cup | Whiskey |
| \N \N | Powdered sugar; sifted |
| ⅓ cup | Unsalted butter |
| 8 ounces | Gingersnaps; finely crushed |
| 1 cup | Walnut pieces; chopped |
TO FINISH
Line a large baking sheet with foil. Put cocoa, corn syrup, whiskey and butter in a medium-size saucepan; stir over low heat until melted and well blended. Remove from heat. Stir gingersnaps and walnuts into whiskey mixture; allow to cool slightly. Roll pieces of mixture into balls about the size of a walnut, then flatten into even rounds.
Place on prepared baking sheet. Refrigerate 1 to 2 hours or until firm. Sprinkle powdered sugar lightly over cookies. Remove cookies from foil and arrange on a serving plate. Store in an airtight container in a cool place for 4 to 5 days. Source: "The Book of Cookies" by Pat Alburey, HP Books.