Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

-------------------------TO FINISH------------------------------
Powdered sugar; sifted

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.

Browse by categories