Whiskey Macks Recipe
Yield: 32 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Unsweetened cocoa,
2 tbsp: Light corn syrup,
1/4 cup: Whiskey,
1/3 cup: Unsalted butter,
8 ounce: Gingersnaps, finely crushed
1 cup: Walnut pieces, chopped
TO FINISH
Powdered sugar, sifted
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
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Cookies