Whiskey Macks

WHISKEY MACKS
1/4 cup unsweetened cocoa
2 tablespoons light corn syrup
1/4 cup whiskey
1/3 cup unsalted butter
8 ounces ginger snaps, finely crushed
1 cup (4 ounces) walnut pieces, chopped
Sifted powdered sugar for sprinkling
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 1-2 hrs until firm.Sprinkle powdered sugar
lightly over cookies. Remove cookie from foil and arrange on a serving
plate. Store in an airtight container in a place for 4-5 days. Makes
about 32 cookies.
What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog......
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Dwight D. Eisenhower
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* Catsrecipes Y-Group
Category:Cathy's Recipes