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Whiskey macks

Yield: 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

Instructions:

MMMMM-------------------------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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