Whiskey Macks - cooking recipe

Ingredients

1/4 c. unsweetened cocoa
2 Tbsp. light corn syrup
1/4 c. whiskey
1/3 c. unsalted butter
8 oz. gingersnaps, finely crushed
1 c. (4 oz.) walnut pieces, chopped
sifted powdered sugar for sprinkling

Preparation

Line a large baking sheet with foil.
Put cocoa, corn syrup and whiskey 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 baking sheet.
Refrigerate 1 to 2 hours or until firm.