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CATEGORY CUISINE TAG YIELD
Grains Cookies 32 Servings

INGREDIENTS

1/4 c Unsweetened cocoa
2 tb Light corn syrup
1/4 c Whiskey
1/3 c Unsalted butter
8 oz Gingersnaps; finely crushed
1 c Walnut pieces; chopped
Powdered sugar; sifted

INSTRUCTIONS

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.

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