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.

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Dwight D. Eisenhower

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