Yield: 32 servings
|¼ cup||Unsweetened cocoa|
|2 tablespoons||Light corn syrup|
|\N \N||Powdered sugar; sifted|
|⅓ cup||Unsalted butter|
|8 ounces||Gingersnaps; finely crushed|
|1 cup||Walnut pieces; chopped|
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.