| 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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