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Recipe by: adne
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See below ingredients and instructions 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.
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